Long-aged pork fat spread

Melting, saline, with a long finish, made from the fat of aged Gascon pork lard and ham.
\nCold-prepared to preserve the natural fatty acids and aromatic richness. Supple texture, notes of hazelnut and undergrowth, for roasting, coating, or emulsifying.
\nTo cook a pan-fry of vegetables, or to brown meat or fish until crisp.
\nNitrite and preservative-free.
\nBrings depth and lightness to your cooking.

Learn more about the benefits of long-aged fat paste

from: 33,00€

Weight	N/A
Size	350g, 700g
Best before	3 years
Ingredients	Aged Gascon pork fat, salt, herbs
Packaging	Glass jar
Tasting advice	The fat paste is used like clarified butter or duck fat, to sear meats and fish, to brown vegetables...
Nutritional values	Fat g/100g: 69 \nCarbohydrates g/100g: 1 \nProtein g/100g: 7.36 \nWater g/100g: 20.5

Long-aged pork fat spread

Long-aged fat paste is used like clarified butter or duck fat, to sear meats and fish, brown vegetables, or cook eggs...

Its melting point is much higher than that of butter, making it an extremely easy-to-digest and wholesome fat. Use it with a brush to coat the frying pan or saucepan.
\nOr on the brazier!

A small amount is enough.

The fat paste is crafted from lard aged for at least 8 months. This lard is minced, then melted at low temperature and finely filtered.

: Our farm eggs served at breakfast, cooked in aged fat paste

: Fresh broad bean stew with ventrèche and garden herbs

: Monkfish with Gascon pork fat paste