Our meat
The pork belongs to the Italian culinary culture. Advanced farming systems along with new ways of processing and packaging permit to savor lean meats of
full taste and complete nutritional value.
Who buys meat has to demand the highest quality. Who buys from us gets a product that is hundred percent healthy, authentic, controlled and carefully processed at our plant in
Gualdo Tadino (Umbria).
Lara ensure that its meat is produced according to the criteria of warranty, starting from feeding the animals and a pplying strict controls to respect rigid quality criteria.
Today our clients find in our store selected types of meats of pork and beef that is always of excellent quality. The division of the internal butcher shop is able to serve the desired sizes for each type of dish made of meat.
Lara's goal is to offer consumers a unique product to trust blindly.
Besides pork meat Lara offers a selection of different kinds of meat:
| Beef |
Race: national Scottone |
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Livestock: San Giorgio and Benedetti |
| Beef |
Danish Beef |
| Veal |
National and Dutch |
| Poultry |
Livestocks Val Di Chiana and San Bartolomeo (biological breeding) |
| Ready-made |
Preparation, according to the season, of a variety of tasty stuffed meat with, for example, rabbits, guinea fowls, chickens, ducks, all ready to cook! |
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Knowing the cuts of the pork:
 
 Thigh or ham is composed of the muscles of the back limb and its bones (femur and tibia). Cut of high quality, can be used for roasts, braised meats, stews and slices.
 Topside. Cut consisting of the muscles of the extreme rear of the back, the base of the bones are the sacral vertebrae and the pelvic bones.
 Loin or sirloins. Includes the dorsal and lumbar vertebrae with the back muscles. It is meat of high quality, suitable for making roasts or to be braised. From this cut, sliced, chops or ribs are obtained. If boneless its called loin that together with the tenderloin, from which it is separate able, constitutes the rump steak of the pork. It is the most thin and soft piece of pork.
 Coppa, neck and steak region. Formed by the muscles of the neck, the back and its relative vertebrae. It is a rather fat but soft cut.
 Shoulder. Front limb with its respective muscles and its base of bone.
 Belly. Consists of the abdominal part and includes some muscle bundles together with the fatty cover. It is a cut of good quality, very fat, suitable for cooking on the grill.
 Chest or ribs. The anatomical basis is given by the sternum with its relative pectoral muscles and the ribs separated by the cut "loin" with the rib muscles. It is a quite fat cut, but very tasty when roasted or braised.
 Shin. It’s a part of the hind and forelegs normally included in the cuts "thigh" and "shoulder", but tends to be separated because of lower gastronomic value.
 Cheek region. It is obtained from the region of the throat and cheeks. It mostly consists of fat cover and remains of muscles of the neck and cheeks. It is quite similar to lard from which, however, it differs, because it is rich of low fat traces and therefore less fat.
 Lard. It consists of fat covering the back, from the cheek region to the thighs. Sideward it extends to the belly. Once melted lard is obtained.
Beef in the kitchen
 During preparation it is important that raw meat does not lose its juices, so place it on a plate rather than on a wooden board that favors formation of liquid. For the same reason it is good to salt the meat after roasting it gently and during cooking to avoid stinging it with a fork. To turn, use a spatula of wood or metal.
Meat while cooking loses only a small part of its nutritional value; the only exception is boiling it in cold water, where it releases its soluble components (especially minerals) to the water favoring a good soup. If during cooking it is necessary to add water or soup they have to be hot. Wine has to slide along the wall of the pot to avoid sudden changes in temperature.
Grilled.
The best results are obtained by cooking the meat on the embers of charcoal, preferably aromatic made of chestnut or vine. You may also use an electric grill, an oven or a gas stove using special designed containers. You may grill lean steaks, filets and chops: it is important that the meat is well matured and tender.
Roast.
The best way is the spit: the violent action of the flame forms actually a light protective layer around the meat that prevents loss of juices. The roast in a pan may be cooked in the oven or over a flame; a brief initial preparation is still done over the flame in order to roast the meat gently so that the resulting protective layer retains the fat. Afterwards it is salted and put in a preheated oven. To keep the meat soft during cooking it is a good idea to sprinkle it with its sauce every now and then. Medium or large pieces cook better if they are very compact, which is why it is always advisable to tie them together with some kitchen twine that is strong but subtle and, therefore, does not leave marks on the meat.
The steak is usually a large slice of well-matured beef (loin, filet, sirloin, chops, rump steak) weighting 120-150 grams, which requires quick cooking at high heat with oil or butter.
Boiled.
Rump, jibs, top of brisket and the neck are the best parts to be cooked in boiling salted water, spiced with various vegetables such as celery, carrots and onions. If you want a good soup, dip the meat in lightly salted cold water and bring it slowly to boil. If you want a good stew dip the meat in boiling water to cause a rapid coagulation of the proteins of muscle fibers preventing dispersion of juices. As the preparation of soup takes a long time, make more than you need and what is left divide in freezing bags so that you have always great tasty cubes in the freezer ready.
Braised or stewed.
The best-suited parts to braise are round, rump and neck. The meat, after previously having been roasted gently and moistened with water or wine, is cooked long with low heat in a tightly closed container (heavy lid or a pressure cooker) so that it remains wrapped in its steam. In the container you usually bring in some types of vegetables and herbs such as onions, carrots, celery and cloves. Similar to braised is stewed meat, or a variation that requires the addition of tomatoes.
Fricassee.
It is composed of stewed white meat cut into small pieces. Requires the addition of cream mixed with egg yolk or lemon juice, or eggs and lemon juice to be added just before finishing cooking.
Fry.
For an excellent fry there is nothing better than olive oil that, light and hot, flavors tastefully any kind of food. Here are some things to consider: there are two types of fries, in the pan and deep-fry; fried in the pan the oil arrives at about half the thickness of the food that is turned over with a spatula with holes to complete consistent browning and cooking; deep-fry by immersion the food is floating in abundant oil that envelops everything.
During cooking oil should never smoke, to assess the temperature by eye place a bread cube in the pan: if the oil has an average value it is frying in 40", with high values in 30" and with very high in 25". Fried should be salted after cooking or slightly at the beginning, otherwise there is a risk, such as the Wiener schnitzel, that the breading comes off or prevents the formation of a crispy crust. A good rule is not to reuse frying oil.
Stew.
For this kind of cooking the meat is larded and, after initially roasting it gently, wet with wine, soup or water boiling it for 3-4 hours in its liquid, taking care that in the end it obtains a beefy consistency.
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