LARDO DI COLONNATA IGP
It has a white, almost rose-coloured appearance;sometimes you might be lucky enough to find the so-called “streak” of intense pink colour that increases its visual beauty and adds extra flavour.The upper part is coveredin a thick layer of sea salt, which is grey-black in appearancethanks to the spices in which it is drenched. The thickness of each piece (from 0.5 to 1.5 kg) varies from about 4 to 8 cm.It has an unbeatable flavour thanks to the microclimate composed of currents of air that are unlikely to escape from the “niche” in which the village of Colonnata is located.
The ancient process has been handed down from generation to generation. The ageing process takes place in marble basins:hollowed out blocks of white marble.The lard placed inside it together with salt and various spices produces a brine that preserves and maintains it for years.It has been said for centuries that the strength and exceptionally good health of the miners can be attributed toLardo di Colonnata.
The ageing process lasts 6-10 months.The natural humidity of the grottos and the porosity of the marble walls of the basin create natural conditions for the ageing process.Chemical and bacteriological analyses have shown that the ancient method is extremely effective and no chemical treatments or preservatives are needed for its conservation.
Fold the flap of rind left after cutting back over the lard. Keep the piece of lard as it is and wrap it with its salt in a cloth that should always be kept slightly damp.Store in a cellar or cool place, otherwise keep it in the vegetable drawer of a fridge.
HOW TO EAT IT
Using a sharp knife, separate the upper part from the lower rind, just enough to cut the number of slices required.Clean off any excess salt.Cut the lard into thin slices and lay onto small slices of bread, excellent if lightly warmed or even lightly toasted, however fresh bread is fine too.We recommend adding a slice of tomato without any dressing.Excellent served with crostini (slices of bread toasted in the oven).
When you have finished the lard, the rind and salt can be usedto make an excellent country or Tuscan-style soup.The rind has an unbeatable, exquisite and unique flavour.It can be cooked in tin foil or greaseproof paper, on a barbecue or in a domestic oven.
HOW TO EAT IT
Using a sharp knife, separate the upper part from the lower rind, just enough to cut the number of slices required. Clean off any excess salt. Cut the lard into thin slices. Fold the flap of rind left after cutting back over the lard. Keep the piece of lard as it is and wrap it with its salt in a cloth that should always be kept slightly damp.Store in a cellar or cool place, otherwise keep it in the vegetable drawer of a fridge.