Their lard is obtained from large cuts of Italian pork bellies salted dry for 40 days, frequently turned and repositioned for even curing. After a few days aging in a warm environment, they are sprinkled with dried basil. Alternating layers of fat and lean pork rest for another 30 days at controlled temperatures to achieve the right firmness. Aromas of PDO Genovese basil, harvested in open fields and immediately cleaned and dried, enhance the product's fragrances and trademark sweetness.
