IGP cured meat with protected geographical indication typical of Colonnata, a small village in the Apuan Alps under the municipality of Carrara. It is made with pork lard aged in marble basins from Carrara. It has a moist appearance and a slightly pinkish white color, with a homogeneous and soft texture. The flavor is delicate and fresh, almost sweet, with a fragrant aroma. Carrara marble is also used to preserve food. The marble basins are used to layer pork lard and salt with aromas alternately: pepper, cinnamon, cloves, coriander, sage, rosemary. The basins, rubbed with garlic, have particular temperature and humidity conditions, giving the finished product unique characteristics.
Costs of £46.70, free from £290.00
IGP cured meat with protected geographical indication typical of Colonnata, a small village in the Apuan Alps under the municipality of Carrara. It is made with pork lard aged in marble basins from Carrara. It has a moist appearance and a slightly pinkish white color, with a homogeneous and soft texture. The flavor is delicate and fresh, almost sweet, with a fragrant aroma. Carrara marble is also used to preserve food. The marble basins are used to layer pork lard and salt with aromas alternately: pepper, cinnamon, cloves, coriander, sage, rosemary. The basins, rubbed with garlic, have particular temperature and humidity conditions, giving the finished product unique characteristics.
