Attention
Description
Lardo di Colonnata IGP is produced in the Tuscany region, more precisely the production area of Lardo di Colonnata IGP is represented by the municipality of Colonnata, a hamlet of the municipality of Carrara, in the province of Massa-Carrara, in the Tuscany region. Although the aging of Lardo di Colonnata IGP must take place in the aforementioned region, the pig farms intended for production can also be located elsewhere but must be situated in the regions of Tuscany, Emilia-Romagna, Veneto, Friuli Venezia Giulia, Lombardy, Piedmont, Umbria, Marche, Lazio, and Molise. Therefore, it is Italian-origin meat. Pairings: The ideal consumption of Lardo di Colonnata IGP is natural, sliced thinly, paired with toasted bread (including rye), or even on polenta. It can also be enjoyed as a standalone dish or with even unusual pairings, for example, it is incredible with shellfish. Excellent when accompanied by structured wines, even whites, such as Vernaccia di San Gimignano DOP. Storage: Lardo di Colonnata IGP should be stored in a cellar or a cool place. Alternatively, it can be kept in the refrigerator. Processing: The processing takes place during the autumn and winter months (from September to May). Traditional aging methods involve the use of marble basins from the nearby marble quarries. But how does the processing occur? After rubbing each marble basin inside with garlic, they are filled with alternating layers of lard and a mixture composed of sea salt, ground black pepper, fresh rosemary, peeled and chopped fresh garlic (some producers also add other spices). After this operation, the basins are sealed, ideally with a marble slab of suitable size for closure. Subsequently, the ingredients in the marble basin are left to age for a minimum period of 6 months, the way technicians verify the good progress of aging is by checking the viscosity of the liquid generated from the contact of salt with the lard, and this liquid is called "salamora." The entire aging process takes place in poorly ventilated rooms, allowing the natural humidity of the place to do its work. The production area of Lardo Di Colonnata IGP is indeed characterized by high humidity, mild summers, and low daily and annual temperature variations. These conditions create an ideal microclimate for aging the lard as naturally as possible. Aging: 23