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Lardo di Colonnata IGP from Larderia Sanguinetti is nothing short of heavenly! Directly from the small town located in the Apuan Alps, under the municipality of Carrara, which became famous precisely for producing this cured meat, this lard offers emotions that hardly any other charcuterie product can provide. A pork product, it has a moist appearance and a slightly pinkish white color, a uniform, soft consistency, and is covered on top with the characteristic layer of spices. Delicate and fresh, almost sweet flavor, with a fragrant, unforgettable aroma. The maturation method, unchanged since ancient times, is highly effective from a bacteriological standpoint. In fact, thanks to the abundant use of salt, garlic and pepper, no additives or preservatives are used. How Lardo di Colonnata is made. This exquisite product is unique for its unmistakable, delicate flavor, imparted by the long maturation 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 sides of the basin with garlic and then placing alternating layers of pork lard, coarse salt and spices, such as ground black pepper, peeled fresh garlic and rosemary, leaving it to mature for at least 6 months in the marble basins. The history of Lardo di Colonnata. The history of the famous Lardo di Colonnata has its roots in ancient 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 regularly stock up on lard, and it seems that it was his favorite cured meat. In the 1800s, in Colonnata, this cured meat was considered a “poor” accompaniment for the quarry workers of the Apuan Alps, a simple food with high energy value, intended to sustain the quarry worker throughout the hard working day. Today, Lardo di Colonnata IGP is considered a refined cured meat that can be enjoyed on its own or as an ingredient to enhance and enrich countless recipes.
Price including VAT
Lardo di Colonnata IGP from Larderia Sanguinetti is nothing short of heavenly! Directly from the small town located in the Apuan Alps, under the municipality of Carrara, which became famous precisely for producing this cured meat, this lard offers emotions that hardly any other charcuterie product can provide. A pork product, it has a moist appearance and a slightly pinkish white color, a uniform, soft consistency, and is covered on top with the characteristic layer of spices. Delicate and fresh, almost sweet flavor, with a fragrant, unforgettable aroma. The maturation method, unchanged since ancient times, is highly effective from a bacteriological standpoint. In fact, thanks to the abundant use of salt, garlic and pepper, no additives or preservatives are used. How Lardo di Colonnata is made. This exquisite product is unique for its unmistakable, delicate flavor, imparted by the long maturation 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 sides of the basin with garlic and then placing alternating layers of pork lard, coarse salt and spices, such as ground black pepper, peeled fresh garlic and rosemary, leaving it to mature for at least 6 months in the marble basins. The history of Lardo di Colonnata. The history of the famous Lardo di Colonnata has its roots in ancient 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 regularly stock up on lard, and it seems that it was his favorite cured meat. In the 1800s, in Colonnata, this cured meat was considered a “poor” accompaniment for the quarry workers of the Apuan Alps, a simple food with high energy value, intended to sustain the quarry worker throughout the hard working day. Today, Lardo di Colonnata IGP is considered a refined cured meat that can be enjoyed on its own or as an ingredient to enhance and enrich countless recipes.
