The lard of Carezzano, obtained from pig shoulder, is left to soak with salt for three/four weeks.
Afterwards it's aromatized with black pepper to enhance the superior taste of the meat of local pigs.
The choice to simply add pepper and not spices or herbs, as in other recipes, is intended to enhance the full taste of lard, whose white color has a veining of lean meat and a light pink core.
Lardo di Carezzano 
