Lardo di Colonnata - A Tuscan Speciality
Pig fat aged in marble tubs with garlic, salt, herbs and spices
Lardo di Colonnata is a preserved pig fat treat from the Italian mountain village of Colonnata, Tuscany.
Fat accounts for up to 30% of the weight of a pig, and the traditional method of preserving this protein source has the happy side effect of creating a true delicacy quite apart from concerns of thrift.
Lardo is made by layering fat, salt, herbs and spices in garlic-rubbed tubs made of Cararra marble, known as conche. These tubs are then sealed with a wooden top, and left in cool mountain caves or grottoes to mature for 6 to 8 months.
The result is a silky smooth, rich, exquisitely fatty 'meat' not unlike parma ham in texture, but much more tender. It is often eaten with bread, olives, cheese and other simple ingredients - it needs no fancy preperation to make an impact.
Lardo can also be used as a way of keeping roasted or baked foods moist, in much the same way we use bacon when roasting poultry or game.
Unfortunately, the traditional methods of production are under fire from the hygiene police, as is so common these days, with tradition sacrificed in the name of 'standards', and so little Lardo is still made in the old fashioned way - officially, at least...
Comments from our visitors:
Al & Ivy, 2007-08-29 04:26:27:Hello,we live in the Los Angeles area.
We were wondering if any stores sell the Lardo di Colonnata here in CALIFORNIA.THanx
Al & Ivy
Please,reach us: nightrain70rose@yahoo.com
More on 'Cured Meat':
Bresaola
Chorizo
Iberico Ham
Prosciutto
Serrano Ham
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