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Amatrice Jowl Lard

History
Since it has been an essential element of the diet of Laga Mountains shepherds, this product is strictly linked to the production area between Abruzzi and Lazio. The preservation ease of the final product and its high energetic content enabled shepherds to stay in the mountains during the transhumance. Its ancient use as an ingredient combined with Amatrice pecorino cheese has given origin to the most famous sauce in the world: amatriciana sauce.

Current Production Area in the Park: Amatrice (RI), Accumoli (RI), Campotosto (AQ)

Description
A traditional product of Regione Lazio, it is obtained from the seasoned triangular-shaped pork jowl formed by lean and fat part. The trimmed jowl of the national pork is salted and flavored. Then it matures for about three months. When you cut it, the jowl lard must be very compact, with a white color for the fat part and a bright red color for the remaining part. It has an intense taste. Weight 1.2-1.5 kg.

Product Availability: The processing of the traditional product is carried out in autumn. The product is for sale all year round.


Amatrice Jowl Lard
Amatrice Jowl Lard
(photo by PN Gran Sasso)
 
Jowl Lard
Jowl Lard
(photo by Archivio Ente Parco)
 
Amatrice Jowl Lard
Amatrice Jowl Lard
(photo by Archivio Ente Parco)
 
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