Lardo di Colonnata
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While spending a weekend on the Apuan Alps it is possible to
taste the delicious Lard of Colonnata.
The country fair dedicated to the Lard of Colonnata takes place
on the 25th and 26th of August. This lard was traditionally the
meal of the quarry workers: they sliced it and accompanied it
with bread, raw onions and tomatoes.
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The procedures
followed to cure the lard date back to the year 1000, and they
have been handed down from generation to generation. The
maturation takes place in marble tubs placed in caves or in
cellars. To give the lard its unique flavour the tubs are rubbed
with garlic and the pork lard is immersed in brine. Sea salt is
added together with spices and herbs. The procedure must be
repeated on each layer. Once the tub is full, it is covered with
a wooden lid. The curing time goes from 6 to 10 months. The lard
is removed from the container in August.
The Lard of Colonnata is white with a pink streak, which adds
beauty and taste.
Thanks to the peculiar maturation procedure, the Lard of
Colonnata is a natural product, free from preservatives and
colouring.
The best way to eat this lard is on toasted
bread or on polenta. A real treat.
To keep the lard after slicing, leave it in its salt and wrap it
in a damp cloth. Do not cut the rind after slicing and wrap the
cut end with it. Store in a cellar or at the bottom of the
fridge by the vegetables.
In order to taste the true Lard of Colonnata, it is advisable to
contact one of the twelve producers of the Consortium
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