PORK LARD
Ingredients: Pork lard, antioxidant: rosemary extract
The true taste of tradition
A part of German food culture for decades, LARU pork lard is both a delicious sandwich spread and an important ingredient for cooking, frying, grilling, and baking. It adds a hearty taste to traditional dishes, as well as enhancing modern dishes with a special touch.
Visit our recipes section to see the versatility of pork lard for yourself.
LARD WITH GREAVES
Pork lard with golden greaves
Ingredients: Pork lard 88%, pork greaves 8%, fried onions (onions, palm oil, wheat flour, salt), salt, spices, dextrose, antioxidant: rosemary extract
LARD WITH ONIONS
Pork lard with fried onions
Ingredients: Pork lard 92%, fried onions 6% (onions, palm oil, wheat flour, salt), salt, spices, dextrose, antioxidant: rosemary extract
Party lard with herbs
Pork lard with golden greaves, fried onions and herbs
Ingredients: Pork lard 91%, pork greaves 4,6%, fried onions 2,5% (onions, palm oil, wheat flour, salt), seasoning salt (salt, spices), spices mix 1%, dextrose, antioxidant: rosemary extract
LARD WITH GREAVES AND APPLE
Pork lard with golden greaves and pieces of apple
Ingredients: Pork lard 89%, apples 5%, pork greaves 4,5%, natural flavour, fried onions (onions, palm oil, wheat flour, salt), salt, antioxidant: rosemary extract
DELIKATESS PORK LARD WITH GREAVES
Pork lard with golden greaves and fried onions, in a pottery pot
Ingredients: Pork lard 88%, pork greaves 8%, fried onions (onions, palm oil, wheat flour, salt), salt, spices, dextrose, antioxidant: rosemary extract
SCHNITZELGLÜCK
Pork lard
Ingredients: Pork lard, antioxidant: rosemary extract.
LARU: a synonym for lard
Heritage flavors, 21st century methods
Here at LARU, Germany’s only nation-wide producer of pork and goose fat, we are dedicated to making the best lard possible. We combine the rich heritage of the old days with the best and most efficient production methods of the 21ste century.
If you want to know more about what our company can offer you, feel free to get in touch.