Lardo ( lat. Lardo ) - Italian culinary product from lard [1] . Unlike the French term lard ( lard ), which refers to various products from subcutaneous fat in general (from bacon to lard), the Italian word "lardo" is used, first of all, to mean well-salted and ripened fat.
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Manufacturing Technologies
For lardo take subcutaneous fat of pigs over the age of nine months and weighing at least 160 kg. It is cut off from the neck, back and under. Lardo becomes ready to eat after ripening with salt, spices and herbs for 3-6 months.
Lardo of Colonnata
In the village of Colonnata ( Massa Carrara , Tuscany ) the most famous lardo is produced, which is protected by the geographical name Lardo di Colonnata IGP . It has been made here since ancient Rome , when Colonnus was a relatively small city. When salting, in addition to salt, seasonings and herbs are used: rosemary , black pepper, garlic, nutmeg. The lardo from Colonnata ripens in troughs or bathtubs from the local Carrara marble . Marble containers provide the necessary humidity and temperature.
Lardo of the Arne d'Aosta Valley
Another famous type of Italian sal comes from the municipality of Arna (autonomous region of Valle d'Aosta ) and is called Vallée d'Aoste Lard d'Arnad PDO . Unlike the product from Kolonnata, it is aged in wooden vats made of oak or chestnut, and the composition of spices, in addition to the same rosemary and nutmeg, includes juniper , bay leaf and sage .
Links
- ↑ Gold, Jonathan . Slab City: On the meat trail, a lardo dream , LA Weekly (July 25, 2007). Date of treatment August 4, 2007.