Lardo di Colonnata IGP

Colonnata, Massa Carrara, Tuscany

Lardo di Colonnata IGP – photo firenzetoday.it

Preparation technology.
Rub with garlic large marble basins, to compensate for the permeability and to taste the product at the bottom you put salt, pepper and various herbs (last rosemary, sage and garlic). Over the smells you put the pork lard and covered with spices and again with garlic, rosemary and sage. Alternate layers of fat and smells (the thickness of an inch and a half) until the tank is full. It closes with a lid and after a week cover with a brine of salt and water and closes again. After six months may be consumed: the food into very thin slices on toast.

Composition:
a) Raw material: pig lard heavy domestic livestock.
b) Technological: salt, pepper, cinnamon, cloves, coriander, sage, rosemary, garlic.
c) Additives: none.

Aging period.
At least six months in marble basins, whose porosity provides a perfect balance.

Production area.
City of Colonnata in the province of Massa Carrara.

Source: Atlas of typical Italian products, Insor, 1989-1995

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