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Strutto is an animal fat obtained from the fusion of fats present in the adipose tissue of the pig.
It looks like a compact white paste.
When cold it is almost odorless, while when it is hot it gives off a faint but characteristic odor.
The hot flavor is not very strong. It melts at about 40-42 ° C. The consistency of the melted lard is oily and transparent.
In the final stage of cooking it tends to a yellow/beige tone.

We have chosen the name Strutto because of its ability to transform itself
at the different temperatures to which it is subjected.
Just like us, it is constantly evolving.

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info@struttocph.comprivacy

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Strandgade 95
1401 Copenhagen

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+45 53552235

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