A unique delicacy obtained from bacon from domestic pigs dry-salted for 40 days, repeatedly turned upside down and repositioned for homogenous salting; after curing for a few days in a stove, they are sprinkled with dried basil. The lard is presented with alternating layers of fat and lean and rests for another 30 days at a controlled temperature to obtain the correct firmness. The notes of Genovese dop basil harvested in the open field and immediately peeled and sent to the drying room amplify the aromas and typical sweet notes.
