Derived from the fatty part of the pig, lardo is a delicious and highly aromatic cured meat capable of delivering incredible sensations to the palate. The quality of this salami largely depends on the selection of raw materials and the skillful art of aging, two characteristics that give lardo its unmatched flavor.

In the high Viterbo area, one can still find one of the largest farms of Mangalica pigs, also known as Mangalitza, an indigenous breed originating from the Carpathian Mountains. Once famous for the quality of its meat, this breed was highly appreciated by Hungarian and Balkan breeders between the late 19th and early 20th centuries. Over time, it was gradually replaced by English breeds and modern crosses that offered much leaner meat. One of the distinctive features of this breed is its significant amount of fat, which increases as the animal grows, sometimes reaching up to 20 cm in thickness on the back. Often compared to the Iberian Pata Negra pig, the Mangalica pig's fat is much softer, melting at around 37°C.

The raising of Mangalica pigs takes much longer compared to "regular" pigs, but the extended waiting period is amply rewarded by the incomparable taste that the typical layers of fat give to their meat. Not well-suited for industrial farming, these pigs need to be free to graze in the forest, mainly feeding on acorns supplemented with natural feed. Thanks to extensive dissemination efforts and patient work, it has been possible to maintain a semi-wild breeding of this pig breed, now used for the production of Lardo di Mangalica. This salami is excellent for preparing warm homemade bread croutons, releasing a truly unique taste.