Incontro Cured Lardo
Carbon Footprint
0.01kg CO₂e
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LCA Industry Classification:
US EIO
NAICS 311612 — Cured meats (e.g., brined, dried, and salted) made from purchased carcasses
Reasoning:
This NAICS title covers curing of pork meat with brining, drying, and salting, which directly matches the process of seasoning and curing pork fatback strips, making it highly relevant to the material and manufacturing phase.
A cured pork fat product made by seasoning strips of pork fatback with salt, pepper, rosemary, garlic and other herbs, placing them in a garlic‑rubbed marble trough (conche), and allowing the mixture to cure at room temperature for at least six month…
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