Lardo di Colonnata
| Lardo di Colonnata Lardo is the typical product of Colonnata, a small village near Carrara. Its maturation, whose origin dates back to around the year 1000, takes place for a period between six and ten months in special marble basins located in cellars or caves dug into the rock. The natural humidity of the caves and the porosity of the marble establish ideal conditions for maturation. The walls of the hollows are rubbed with garlic and the bottom covered with sea salt, herbs and spices. The Lard enters the hollows in rectangular blocks whose height can vary from 3 to 8 centimeters. Between one layer and the next, a special brine made up of sea salt in grains, ground black pepper, rosemary, fresh and peeled garlic, coarsely chopped, is placed. Inside, the Lard is white-pink in color, sometimes with the particular pink "stripe" that increases its beauty and makes the taste more intense. The perfume is fragrant and rich in aromas while the taste is delicate, almost sweet, enriched by the aromatic herbs and spices used in the processing. It is eaten cleaned of the rind and any residual salt, cut into very thin slices placed on fresh bread, heated or just toasted. Alternatively it can be served on hot dishes, with meat or fish. The salt from the rind is excellent for flavoring roasts and grills, while the rind can be grilled or boiled for vegetable salads and soups. |
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Lardo di Colonnata
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