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Lardo di Faeto

Lardo di Faeto

 

PAT - Traditional Agricultural Food Product

Place of Origin

Faeto (Foggia)

 

Lardo di Faeto (Lard of Faeto) is a Traditional Agricultural Food Product (PAT) of Puglia, originally produced in Piano Maggese and Scavo, places located inside the territory of Faeto, a small town of the Southern Mountains of Daunia, in province of Foggia.

It consists of meat of black and white pig bred in the wild or semi-wild and with organic farming.

It is a pork meat of rectangular shape, pinkish white in colour, soft, with a somewhat sweet flavour and a thickness of about 3 cm.

 

The Lardo di Faeto must be prepared within 72 hours of slaughter. Within this period the meat is salted and arranged in tanks for 48 hours. After 48 hours, the salt in excess is removed and the lard is spiced with bay leaves and pepper.

The product is then held suspended in ventilated areas for a period ranging from 60 to 90 days.

The Lardo di Faeto is eaten cut in slices with bread, and when prepared with garlic and herbs can accompany bruschetta and mushrooms.

This product can be tasted at two major local events:

Sagra del maiale (Pork festival). An event that takes place the first Sunday of February and involves the whole town from morning to night.

Sagra del prosciutto di Faeto. This event takes place at the beginning of August. During this culinary event you can also visit historical-cultural and natural landmarks of the area.

Pairing

Lardo di Faeto pairs well with Salice Salentino Rosso DOP and with Nardò Rosso DOP.