The Colonnata lard seasoned in the marble quarries. It is one of the most famous examples of Italian gastronomic know-how, a masterpiece of fusion between places of history and craftsmanship.
This Igp (Protected Geographical Indication) product recently risen to global prominence, owes its unique taste to the aging in the marble quarries of Colonnata, a village near Carrara. The marble extracted here is part of history, the raw material of many palaces of imperial Rome, of more than one Italian masterpiece, of the works of Michelangelo and of the sculptures of Bernini or Canova.
Lardo di Colonnata aged in the quarries
At the Colonnata quarries, the pork lard is salted, placing it in tanks made impermeable with garlic and whose bottom is covered with sea salt and aromas (sage, rosemary, thyme, pepper, cinnamon, cloves and coriander) . The lard is placed on this bed, then a new layer of spices, and so on until the tub is filled.
Lardo di Colonnata, how to taste it
Closed the lid, after a week pour a brine, closing it again. After six months, the Colonnata lard is ready: firm, with a white color tending to pink, with an intense aroma and a savory taste. The thin slice is suitable for use on hot foods, such as croutons and bread.
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