Ingredients

• 100 g of Lard of Colonnata PGI
• 400 g of "ancient red” Sorana beans PGI
• 50 g of Lard of Colonnata PGI pigskin
• carrot and onion

Proceeding

Soak the beans for at least 6 hours, in the meantime cook the pigskin in water for about an hour. Afterwards, mince together the herbs with the lard, put them in a saucepan, stir-fry and add the beans and pigskin with their water for about one and a half hours.

Cut the pigskin in small shreds.

Keep aside a few whole beans and mash the rest.

Add to the purée the pieces of pigskin and the whole beans. Serve seasoned with extra-virgin olive oil Toscano and freshly ground black pepper.