Lardo di Conca by Salumificio Sorrentino
Lardo di Conca is a whole 1 kg cut of pork back fat, slowly matured in a conca (the traditional stone or marble basin) with sea salt, black pepper, fresh garlic, rosemary and aromatic herbs. Produced by Salumificio Sorrentino in Mozzagrogna, Abruzzo, it offers a white-pink, fragrant paste and the unmistakable buttery, melt-in-the-mouth texture of well-aged lard. Vacuum-packed, naturally gluten-free, ready to be sliced paper-thin for the most authentic Italian charcuterie service.
What is lardo di conca
Lardo is one of the oldest Italian cured products: the prized back fat of the pig, salted and aged with herbs and spices. The conca method takes its name from the basin in which the fat is layered: the walls are rubbed with garlic and aromatics, then alternating layers of lard, sea salt, black pepper, fresh garlic and rosemary are added. Over six to ten months the salt slowly draws out moisture while the fat absorbs the perfumes of the herbs, developing a delicate, persistent flavour and the characteristic silky consistency that distinguishes lardo from ordinary fat.
Origin: Abruzzo and Salumificio Sorrentino
This lardo comes from Salumificio Sorrentino, a family business active since 1982 in Mozzagrogna, in the province of Chieti. The plant sits over the Sangro Valley, at the foot of the Maiella massif and just a few steps from the Adriatic Sea, a territory where curing has been a craft for generations. Sorrentino runs a fully integrated production cycle within its own facility, from selection of the raw material to ageing, applying the artisanal methods handed down since the company was founded.
The producer
Founded in 1982 by the Sorrentino family, the salumificio is now managed across three generations. It guarantees complete supply-chain traceability through RFID microchip technology, holds BRC and IFS food-safety certifications and keeps its entire product line gluten-free. The combination of artisanal recipes and industrial control standards makes Sorrentino a reliable reference for professional food service.
Sensory profile
The slice is compact and bright white with delicate pink veining. On the palate the lardo is sweet and buttery, melting at body temperature and releasing clean aromas of black pepper, garlic and rosemary. The finish is long and savoury, never greasy when sliced thinly and served at the right temperature.
Technical specifications
Whole piece of approximately 1 kg, vacuum-packed. Ingredients: pork lard, salt, spices, garlic. Naturally free from gluten and lactose. Nutritional values per 100 g: 825 kcal (3385 kJ), 90.9 g fat of which 31.72 g saturated, below 0.01 g carbohydrate, 3.29 g protein. Store at 0-4 °C; commercial shelf life 60 days, best consumed within a few days once the vacuum pack is opened.
Professional uses
Slice the lardo paper-thin, ideally with a slicer or a sharp knife, only after letting it rest a few minutes at room temperature so it releases its aroma. Lay it over warm toasted bread or focaccia so the heat melts it gently. Use it to bard lean roasts, game and fillets before cooking, or to finish risottos, bean and chickpea soups and braised dishes. Drape thin slices over freshly baked pizza or steamed potatoes just before serving. A classic pairing is lardo with warm bread, honey and a few drops of aged balsamic.
Pairings
Lardo di Conca pairs naturally with rustic country bread, carasau and crusty loaves, with aged cheeses such as pecorino, with extra virgin olive oil, flaked sea salt and a wooden board for a charcuterie presentation. It works beautifully alongside other cured meats from the same range for a complete Abruzzo platter.
Delivery and logistics
B2B and B2C refrigerated delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport). Service tailored for restaurants, pizzerias, delicatessens, hotels, gastronomies, Italian grocery stores and private customers passionate about Italian cuisine.
Who it is for
Designed for restaurants, pizzerias, hotels, delicatessens and Italian grocery stores looking for an authentic, ready-to-slice Italian cured product, as well as for private customers who want to bring genuine Abruzzo charcuterie to their table.
