Lard from the village

Pure pork fat for frying and crumbly doughs

Grandma's secret for golden fried foods and unparalleled crispiness.

The Lard of the Village of Cattani

Strutto del Borgo is an artisanal product essential to traditional Italian cuisine, obtained from the pure and simple processing of pork fat. This noble fat, once refined, has a firm consistency and a pure white color, with a delicate aroma that disappears during cooking.
Historically used as an alternative to oils and butters, lard is unsurpassed for its unique culinary properties. Its extremely high smoke point makes it the ideal choice for light, deep-frying dishes, such as fried gnocchi or Carnival desserts, guaranteeing a dry, golden result.
In bread and pastry making, lard is the key ingredient for giving dough a crispness and lightness that no other fat can match. It's the cornerstone of iconic regional recipes, keeping alive the culinary tradition of the village of Civita Castellana.

The roots of this Borgo Lard are deep in tradition

The use of lard, or suet, has its roots in the historical need to preserve animal fat, a precious resource for food and cooking. It was the fat par excellence in the peasant kitchens of Lazio and central Italy, where every part of the pig was valued. The skill in purifying the fat to obtain a white, odorless lard was a sign of mastery and care.
Cattani, in Civita Castellana (VT), revives this ancient wisdom, offering a lard that is the result of a traditional and meticulous process. Its purity makes it a key ingredient for evoking the authentic flavors and perfect texture of many baked and fried products of rustic Italian cuisine.

Choosing Borgo's Lard means taking care of yourself.

Despite its reputation, high-quality lard, when used in moderation, is an animal fat with a more stable profile than many vegetable oils, thanks to its high smoke point, which makes it less prone to oxidation during frying. This ensures that fried foods absorb less fat, resulting in drier and crispier results.
Nutritionally, although it's rich in saturated fats, it doesn't contain industrial trans fats and is a natural product, composed of a single ingredient. Choosing it means prioritizing quality and purity over hydrogenated or industrially refined vegetable fats. For a more unsaturated fat-based alternative, we recommend using Organic Extra Virgin Olive Oil 2024.

How to Best Use: Borgo Lard

• ESSENTIAL BASE FOR FRIABLE DOUGH:

Replace butter or oil in dry doughs to achieve exceptional crispness. It's the irreplaceable ingredient for true ORGANIC TARALLI – TRADITIONAL, ensuring the perfect crunchiness. Use the ORGANIC TYPE 1 SOFT WHEAT FLOUR 1KG as a base for your doughs.

• CRISPY AND LIGHT FRYING:

Take advantage of its high smoke point to fry fried gnocchi or crescentine. The dough will be dry and golden. Pair fried gnocchi with fresh cheeses like BUFFALO PRIMO SALE 300G.

• FRYING AND SLOW COOKING:

Use it as a base for stir-fries that require stability. Although it is not the most common choice, it can enrich the flavor of legume-based preparations such as ORGANIC ZOLFINO BEAN, giving a rustic and enveloping flavour.

The Producer: Cattani

Cattani is a company located in Civita Castellana (VT) that operates at the heart of Lazio's pork butchering and culinary traditions. Specializing in pork processing, it stands out for its artisanal production of high-quality lard, maintaining traditional techniques to offer a pure, essential, and additive-free product.

Ingredients

pork fat.

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 3700 kJ / 900 kcal
• Fat: 99,8 g
• of which saturated fatty acids: 40 g
• Carbohydrates: 0 g
• of which sugars: 0 g
• Protein: 0 g
• Salt: 0 g

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