€ 12,00 for 300g ca.
The Lardo di Colonnata IGP from Larderia Sanguinetti is nothing short of celestial! Directly from the small village located in the Apuan Alps under the municipality of Carrara, which has become famous for the production of this salami, this lard makes us experience emotions that no other cured meat product can easily provide.
A pork product, it has a moist appearance and a slightly rosy white color. It has a homogeneous and soft texture, and is covered with the characteristic mantle of spices. Delicate and fresh flavor, almost sweet, with an unforgettable fragrant aroma. The aging method, unchanged since antiquity, is extremely effective from a bacteriological point of view. In fact, thanks to the abundant use of salt, garlic, and pepper, no additives or preservatives are used.
This exquisite product is unique for its unmistakable and delicate taste conferred by the long aging in marble basins of Carrara and the characteristic microclimate of Colonnata, which naturally keeps the pork at specific temperatures and humidity levels. The processing of the lard involves rubbing the walls of the basin with garlic and then layering the pork lard, coarse salt, and spices, such as ground black pepper, peeled fresh garlic, and rosemary, allowing it to age for at least 6 months in the marble basins.
The history of the famous Lardo di Colonnata has its roots in distant times: in the 7th century AD, the Longobards developed pig farming and the consequent processing of meat and fat. Legends tell that Michelangelo, when he went to Colonnata to stock up on Carrara marble, used to gather lard, and it seems it was his favorite salami. In the 1800s, in Colonnata, this salami was considered a "poor" companion for the workers of the Apuan Alps, a simple food with high energy value that needed to sustain the workers throughout their hard day in the quarry. Today, Lardo di Colonnata IGP is considered a refined salami that we can enjoy as a dish on its own or as an ingredient to enhance and elevate countless recipes.
Shelf life: 8 months
Ingredients: Pork lard, natural sea salt, black pepper, garlic, fresh rosemary, blend of spices and aromatic herbs. The product is back fat of pork, complete with rind, salted and aged with spices and aromatic herbs, at uncontrolled temperature, inside marble troughs.
Nutritional values per 100g
Energy: 812 Kcal / 3.338 KJ
Fat: 89.60 g
of which Saturated Fatty Acids: 40.19 g
Carbohydrates: 0.36 g
of which Sugars: 0.02 g
Protein: 0.98 g
Salt: 3.00 g
The Lardo di Colonnata IGP from Larderia Sanguinetti (which we present to you on this page in a 300g portion) is a true masterpiece of flavor with a soft and velvety appearance, fragrant and delicate. Its infinite goodness is to be enjoyed raw, sliced thinly. We also recommend it on a crunchy bruschetta made with toasted homemade bread topped with a teaspoon of fig jam and a walnut kernel. Another magnificent dish with lardo is taglierini with beans alla carrarina. An unusual yet surprising pairing is with shellfish. Try the larded shrimp cooked in cognac: you will be amazed.
Remove any excess salt from the top of the lardo using a knife blade. Score the underlying rind and slice thinly.
Store in a cool place wrapped in a damp cloth, making sure to fold the rind over the cut. The vacuum-packed product can be kept, if unopened, for more than eight months.
Origin of the raw material: pig farms located in Italy, exclusively in Friuli Venezia Giulia, Veneto, Lombardia, Piemonte, Emilia Romagna, Toscana, Umbria, Marche, Lazio, Molise.
€ 12,00
for 300g ca.
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Tuscany
Colonnata IGP lard 300g
