Flavoured lards
Agro-Top’s domain is production of high quality edible fats, in particular animal fats: goose, duck and pork lard. Our products also include several vegetable fats.
Our fats are valuable for many various features, remarkable quality and designed even for the most demanding different customers.
In addition, the company continuously invests in technological development in order to meet the demands of manufacturers, distributors, and individual customers.
The quality of our products is confirmed with IFS Food certificate.
Lard with beef and mushrooms Jar 200g
Lard with sweet cranberries and hot chili pepper Jar 200g
Old Polish lard with scratchings Pot 300g
Bacon lard Jar 200g
Old Polish lard with scratchings Cup 200g
Bacon lard Pot 1200g
Hunter Premium Lard Jar 200g
Bacon lard Cup 200g
Old Polish lard with scratchings Jar 200g
Bacon lard Pot 300g
Lard with Onion and Garlic Cup 200g
Old Polish lard with scratchings Pot 1200g
See our recipes
Tart with bacon and leek Goose fat Premium 
Duck leg with hasselback potatoes and asparagus Beef Tallow, Duck fat Premium 
Pan fried foie gras in goose fat, served with date cake Duck fat, Goose fat 
Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms Duck fat 
Duck-heart stew cooked in a low temperature with duck fat Duck fat 
Beef burger served with tomato paste, lettuce, red onion rings and quilted cucumber Goose fat, Duck fat 
Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers Duck fat 
Chicken breast with bone and skin, cooked at low temperature with duck fat, thyme, garlic, salt and pepper, served with burned leek, grapes and mushrooms Duck fat 
Duck breast fried from the skin on duck fat served with caramelized figs with cinnamon and white grapes stewed in white wine luction and vanilla grains Duck fat 
Cooked octopus with duck fat griped with duck fat with garlic, served with black lens, cooked with lemon grass and caffe leaf, served with grilled tomato tomato yellow Duck fat 
Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose fat 
Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms Duck fat 
Sous vide cooked salmon with duck fat Duck fat 
Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic. Duck fat 
Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose fat 
Goose leg configured in goose fat, served with butter potato cooked in butter-vegetable emulsion with parsley and fried borows on milk with garlic, shalloter and wine Goose fat 
Duck leg confited in duck fat, served with antonna puree with cinnamon, plum stewed in red wine Duck fat
Tart with bacon and leek Goose fat Premium Duck leg with hasselback potatoes and asparagus Beef Tallow, Duck fat Premium Pan fried foie gras in goose fat, served with date cake Duck fat, Goose fat Beef entrecote, served with baked potatoes, green asparagus in butter emulsion with porcini mushrooms Duck fat Duck-heart stew cooked in a low temperature with duck fat Duck fat Beef burger served with tomato paste, lettuce, red onion rings and quilted cucumber Goose fat, Duck fat Baked potatoes with duck fat with fresh rosemary, garlic, salt, pepper and smoked peppers Duck fat Chicken breast with bone and skin, cooked at low temperature with duck fat, thyme, garlic, salt and pepper, served with burned leek, grapes and mushrooms Duck fat Duck breast fried from the skin on duck fat served with caramelized figs with cinnamon and white grapes stewed in white wine luction and vanilla grains Duck fat Cooked octopus with duck fat griped with duck fat with garlic, served with black lens, cooked with lemon grass and caffe leaf, served with grilled tomato tomato yellow Duck fat Goose breast fried from the skin on goose lard and baked in the oven, served with caramelized pear with anise and rosemary Goose fat Slow-cooked beef served with roasted brocula with thyme, caramelized carrot and mushrooms Duck fat Sous vide cooked salmon with duck fat Duck fat Italian pork pork pork filled with dried tomatoes, black olives, oregano and garlic. Duck fat Baked duck stilled with orange, reneta gray apple, onion and marjeranna, served with caramelized apple with rosemary and blood orange Goose fat Goose leg configured in goose fat, served with butter potato cooked in butter-vegetable emulsion with parsley and fried borows on milk with garlic, shalloter and wine Goose fat Duck leg confited in duck fat, served with antonna puree with cinnamon, plum stewed in red wine Duck fat