Fat is flavor (and shouldn't be demonized)
Why the fat in artisanal cured meats is the true guardian of flavor
Two shots, one truth:
the whole, compact and generous shoulder of wild black pork .
The slice held up to the light, almost transparent.
And that's where everything becomes clear:
Fat isn't a defect. It's structure, balance, and flavor memory.
Fat isn't the enemy. It's the messenger of taste.
For years we've been taught to fear it. To seek out lean, dry cured meats that only look perfect on paper.
But in artisanal products, the opposite happens: the fat is what brings the flavor to the depths of the bite.
It is he who:
• melts slowly on the palate
• protects the meat during curing
• retains perfumes, spices and natural aromas
• gives that roundness that makes the slice harmonious
Without fat, the cured meat would just be salty and that's it.
And then there's an often-forgotten aspect: fat naturally contains saturated, monounsaturated, and polyunsaturated fatty acids, similar to those found in vegetable oils and fish. We're not saying this—we're not doctors—but it's something that's been studied and recognized.
Simply put: fat isn't just about flavor, it also contains interesting, natural properties.
The proof is in the slice (backlit)
When a slice of spallatta becomes slightly transparent to the light, it is not a coincidence.
It is a sign that the fat is well integrated into the meat fiber.
This means:
• slow and respectful maturation
• non-industrial processing
• natural balance between lean and fatty parts
In other words: it means quality, as happens in cured meats obtained from black pigs raised in the wild and processed without forcing.
Spalletta: a cured meat that speaks of balance
The shoulder of wild black pig is one of those cured meats that does not pursue aesthetic perfection, but the truth of taste.
It has grain, it has softness, it has character.
She's not "fake skinny," she's authentic.
And it is precisely this presence of fat that makes it:
• scented
• juicy
• persistent on the palate
• incredibly convivial
One slice calls for another. Always.
Good fat exists (and is immediately recognizable)
Not all fat is created equal.
That of quality artisan cured meats:
• it is white or slightly pinkish
• it is soft, never waxy
• smells sweet and natural
• melts without greasing
Let's think about the delicacy of wild black pig lard : soft, elegant, capable of melting slowly and accompanying every bite without covering it.
Fat in the kitchen: always an ally of taste
Fat, in cooking, isn't a fad. It's pure tradition.
It has always been one of the most important ingredients of Italian peasant cuisine.
Just think about:
• the soffritti prepared with lard
• the hot crescie greased with ham fat
• legumes flavoured with a small amount of fat
• sautéed vegetables with a chopped salami
• rustic pasta where the melted fat becomes a natural condiment
A simple example?
Warm bread, a slice of boneless wild black pig ham and a light sip of pure Sangiovese “Rio dello Spineto : few elements, but perfectly balanced.
The reason is simple: fat conveys aromas, binds flavors, and makes every dish more rounded and satisfying. Used sparingly, it transforms a simple dish into something memorable.
Eat less, eat better
Demonizing fat means missing half the pleasure.
The real difference is not removing it, but choosing well-made products, from animals raised with care and processed without forcing.
A few slices, good.
Slice thinly.
With simple bread and a sincere glass.
And taste makes sense again.
In conclusion
Fat is not excess.
It's the part that makes the cured meat alive, harmonious, memorable.
Next time you see a slice that's slightly transparent to the light, don't be afraid:
It's the sign that you're about to really taste it.
Fat isn't just presence: it's taste, tradition, and a set of properties that gastronomic culture has always recognized, well before nutritional labels.
Hammm the soul in the selection.