The fragrant taste of tradition
Soft cracklings are rich and tasty that, in farm tradition, they were an excellent meal, eaten with polenta.

Traditional flavours
Polenta has an unmistakeable aroma, a delicate taste that blends with the definite taste of the cracklings.

The soft pleasure of tradition
The Mantua cracklings – also called greppole – have a soft consistency that melts in your mouth. They are flavoured cracklings, typical of the province of Mantua.

The golden tradition
Pestata di Lardo is chopped bacon fat. Not so long ago it was the princely condiment of rural tradition, useful as a condiment to give flavour to simple soups and as a substitute to butter which was more costly and more rare.

The strong aroma of tradition.
Lard has an important characteristic: its high smoking point (approx. 250°C) makes it ideal for frying – just think about fried dumplings and sweet carnival frappe.

The colours of tradition
Bacon can be eaten as a normal sausage, in thin slices, or used in preparing meat sauces, roasts and fried foods.