Colonnade (Massa-Carrara), Tuscany

Fasciata – Photo & text ARSIA

1. Product Name:

2. Synonyms:

3. Description of product:
The strip is folded bacon with rind, soft consistency and the strong scent of spices. Is produced in two versions, rolled and tied with string or sewn with string and sealed between two wooden boards.

4. Territory concerned to the production:
Colonnade, province of Massa-Carrara.

5. Production note:

6. Description of processes:
Bacon, trimmed and cleaned of soft parts, is massaged with salt and placed in marble tubs in layers interspersed with natural sea salt and a mixture of spices and herbs aromatiche.La meat remains in the tanks for a period of 10-20 days, then washed to remove the salt, cut back, rolled and tied with twine or sewn and enclosed between two wooden boards. Finally, is placed to dry in a refrigerator or on the premises of maturing for at least 60 giorni.Si produced from September to June.

7. Materials, equipment and premises used for the production:
s Cutting Equipment
s work shelves of marble or steel
s marble basins (locally called basins)
s Local traditional processing and maturation
s cell cooling

8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
The bacon is treated by the traditional method of dry salting in marble basins. Curing must take place in periods of low humidity or cell frigorifera.Si sliced or eaten as a condiment.

9. Production:
The band is produced in the columns to six producers who put on the market about 480 kg per year. As a result of increased production that is being recorded in recent years, new transformers have shown interest in this product, thereby giving the bid increment. The sale takes place mainly in the bandaged area and, for smaller quantities in the rest of Tuscany and other Italian regions, the usual customers are mostly individuals who purchase the product through direct sales company. The band participates in the festival of lard.