Lardo, gras

Piacenza, Emilia

lardo di maiale – Photo PiacenzAntica

Description of product
For production using pig fat and rind of national and salt.

Territory concerned to the production
The production area comprises the whole of the province of Piacenza.

How do
After isolation of the anatomical part, this is subject to trimming or grooming, the meat is salted and dry hands using salt, saltpetre and possibly the maximum dose of approximately 0.1%. Later, before being placed in the refrigerator is stacked in piles. Maturing lasts for a minimum period of 5 months, relative humidity above 80%, during which several stacked pieces can be repaired namely those of the upper floors are placed lower and vice versa. All the work is entirely manual.

History found
The fat is known from ancient times and distributed in local production. In the fourteenth century are found in the Statutes, the first traces of lard Piacentino. Indeed, the sale of preserved meat was practiced only by members of the corporation or bulkheads cheesemakers’ bench that held steady for sale in Piazza Duomo at Piacenza. Subsequently, due to increased consumption of pork “worked himself a specific category of sellers:” The Lardaroli, then aggregated to the corporation of “cheesemakers”. The tradition of consumption and production of lard Piacentino was very strong in local usage. The Universal Exhibition in Paris in 1878, was shown, among other products, also the producer of which Pyle was awarded a bronze medal.

Instructions for use
The product can be sold in bulk or packed in vacuum or modified atmosphere, in whole or in pieces.