Yes, all our cured meats are produced in Tuscany using only Italian meat and traditional artisan methods.
Our products have a long shelf life thanks to vacuum packaging, and each package displays the expiry date. Once opened, we recommend storing them in the refrigerator at between 0°C and +4°C and consuming them within a few days.
Yes, all our cured meats are free from gluten and lactose. For any specific requirements, you can check the product label or contact us directly.
All products sold in our online shop are shipped in temperature-controlled boxes to guarantee the freshness and quality of the product all the way to your door. The cured meats are carefully packed inside thermal bags with synthetic food-grade gel, or using insulated packaging systems that maintain the correct temperature throughout transport. Shipments leave from Monday to Wednesday to avoid weekend storage delays.
As these are perishable foods, returns are not accepted except in the event of defects or non-conformity. For full details, please consult our Refund Policy.
€ 22.00 / kg
Price including VAT
The "Il Poggetto" pork belly cooked in lard comes from an ancient peasant recipe from the Pistoia Mountains. The belly of the pig - 100% Italian pork (Emilia-Romagna, Tuscany) - is flavoured with chopped fresh garlic and rosemary, then slowly cooked in melted lard for 3 hours. This cooking method, uncommon outside the Pistoia tradition, gives it extraordinary tenderness and an irresistible aroma. It is manually processed at our facility in Poggio a Caiano, Tuscany. What "cooked in lard" means: Unlike raw cured pork belly or rolled pork belly, pork belly cooked in lard is not aged: after being flavoured, it is immersed in melted lard and slowly cooked for 3 hours. This is the step that distinguishes it and gives it its unique texture. Ingredients: Italian pork belly, salt, pepper, spice blend (naturally contains coumarin), sugars: sucrose, antioxidant: sodium ascorbate E301, preservative: sodium nitrite E250. Gluten-free. Lactose-free and free from milk derivatives. How to enjoy it: Pork belly cooked in lard can be eaten cold in slices or slightly warmed. It is excellent for appetisers, rustic charcuterie boards, or accompanied by bread and cheeses. Format: Vacuum-packed piece, weight approximately 500 g.
Italian pork belly, salt, pepper, spice blend (naturally contains coumarin), sugars: sucrose, antioxidant: sodium ascorbate E301, preservative: sodium nitrite E250.
Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at shop@poggettocarni.com.
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