Bergamo's lard comes from the “heavy Italian swine” (more than 150kg). The product is salted by hand, using no water, for at least 20 days. Sometimes also spices and aromatic herbs are added. The characteristics of this lard are, besides the unmistakable white colour, its plain rectangular shape and its very solid consistence. Bergamo's lard is one of the products most present on the sausage chopping boards offered by the local farms and taverns and really pleased also by young people, maybe together with a good “focaccia”.