Pork lard, natural sea salt, black pepper, garlic, fresh rosemary, blend of spices and aromatic herbs. The product is pork back fat, complete with rind, salted and cured with spices and aromatic herbs, at uncontrolled temperature, inside marble basins. Allergens: none Shelf life: 8 months Allergen-free
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Larderia Sanguinetti
Sold and shipped by Spaghetti & Mandolino
Price including VAT
The PGI Colonnata Lard from Larderia Sanguinetti is nothing short of heavenly! Directly from the small town located in the Apuan Alps in the municipality of Carrara, which became famous precisely for producing this cured meat, this lard offers emotions that hardly any other pork product can provide. A product of pork origin, it has a moist appearance and a slightly pinkish white color, a smooth and soft consistency, and is covered on top with the characteristic layer of spices. Its flavor is delicate and fresh, almost sweet, with a fragrant, unforgettable aroma. The curing method, unchanged since ancient times, is highly effective from a bacteriological perspective. In fact, thanks to the generous use of salt, garlic and pepper, no additives or preservatives are used. How Colonnata Lard is made This delicious product is unique for its unmistakable, delicate flavor, imparted by the long curing in Carrara marble basins and by Colonnata's characteristic microclimate, which naturally maintains the pork at particular temperatures and humidity levels. The lard is processed by rubbing the basin walls with garlic and then arranging alternating layers of pork lard, coarse salt and spices, such as ground black pepper, peeled fresh garlic and rosemary, leaving it to cure for at least 6 months in the marble basins. The history of Colonnata Lard The history of the famous Colonnata Lard has its roots in distant times: in the 7th century AD, the Lombards developed pig farming and the subsequent processing of meat and fat. Legends tell that Michelangelo, when he went up to Colonnata to obtain Carrara marble, would stock up on lard, and it seems that it was his favorite cured meat. In the 1800s, in Colonnata this cured meat was considered the “poor” side dish of the quarrymen of the Apuan Alps, a simple food with high energy value, intended to sustain quarrymen throughout the hard working day in the quarry. Today, PGI Colonnata Lard is considered a refined cured meat that can be enjoyed on its own or as an ingredient to enhance and enrich countless recipes.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians
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