Spiced Lardo

One of the lesser-known, yet truly gourmet specialties of Italian gastronomy: aged lardo – surprising at first, but completely captivating after the first bite.

Lardo is made from the pure white, noble fat layer on the back of a pig (with a thin layer of meat in the middle), which is aged for months with salt and aromatic herbs. The result is a silky soft, almost creamy, melt-in-your-mouth texture and a surprisingly delicate, slightly sweet, spicy flavor.

Salumificio Caputo's version is made using traditional artisan methods, exclusively from Italian pork, with natural seasoning. A thin layer of meat makes the experience even more complex, while maintaining lardo's characteristic, elegant character.

It's best sliced thinly: it practically melts in your mouth on fresh bread, toast, or as part of an antipasti platter. It pairs excellently with honey, walnuts, or even a glass of full-bodied red wine – but can also be added to warm dishes, where it subtly enriches the flavors.

If you're already at home in the world of hams and salamis, lardo opens up a completely new dimension: a refined, yet luxurious experience that is one of the finest examples of Italian traditions.

A true specialty – for those who dare to step outside the ordinary.

Salumi Caputo

The bountiful land, ancient knowledge and village traditions. These are the simple ingredients that started the story of the Salumi Caputo family business, which more than 70 years later is still producing high-quality salami and meat products in Sant'Angelo di Brolo, on the slopes of the Nebrodi mountains in northern Sicily.