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Food and Wine

LARDO DI COLONNATA IGP

The meat of the Riviera Apuana

Lardo di Colonnata IGP is one of Tuscany's most exported products in the world, unique in the way it is prepared and stored before being sold. A sausage emblem of the history of Colonnata, the country from which was founded in the nineteenth century to give consistency to the poor nutrition of the workers of the cave, where you get the marble of Carrara.

More a necessity than a traditional recipe of this special place, processing of meat from the pig grease has been refined over time. Pig lard in layers is placed in marble basins flavored before d and stuffed with salt, pepper, cinnamon and Bay leaves. Let it sit from 6 to 10 months the bacon becomes an intense white shading on the pink and acquires a very delicate softness. This product has for centuries flavored Tuscan tables; cut thin is great on top of slices of toast and seasoned with olive oil.

 

Photo Credits [wikimedia.org]

albero detail
from the same territory