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Lardo di colonnata IGP
The lard of Colonnata is a cured meat obtained from pork lard, left to age with spices and in marble basins. Very fine cut the lardo di colonnata has a sweet and unique flavor. Savor it on warm rye bread.
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The lard of Colonnata igp is produced in the Tuscany region precisely has originated on the Apuane Alps. The lard of Colonnata is a unique lard with a sweet taste and has a white color with pink hues. The lard of Colonnata is spiced with different herbs such as: pepper, cinnamon, cloves, coriander, sage, rosemary. The lard is matured in the characteristic marble basins. Colonnade lard is excellent cut finely, savored with hot rye and a glass of sparkling wine. The lard of Colonnata special price for you on foodexplore.com-we ship in 24/48 hours.
| meat | suino |
|---|---|
| Size | 450/500g 1kg |
| Location | Prodotto in Italia |
| ingredients | pork, spices, salt |
| How it's made | The production of lardo di colonnata is carried out by a careful selection of the meat, due to a choice of Italian origin from a controlled breeding. The lard corresponds to the fatty areas of the pig. Within 72 hours from the slaughtering takes place a meticulous care and cleaning of the parts, sprinkling them with coarse salt and aromatic herbs. Moreover, it is placed in a compact marble basin, where they will have to rest for about 6 months. Once the seasoning time is over it can be consumed in its different qualities: either slicing it, or for other culinary uses and gastronomic dishes. |
| Storage | Il Lardo di Colonnata IGP va riposto in cantina o in un luogo fresco. In alternativa, è possibile conservarlo in frigorifero. |
| Aging | medium-aged |
| Salami type | Salami |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
The lard of Colonnata is excellent consumed in purity, cut into thin pieces. Excellent combination with warm bread and a glass of Trento DOC or Franciacorta.
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