| Pork is a staple food of the mountain regions of | | | | 'meat' which can be eaten in much the same way |
| northern Italy, where it's often said that a well | | | | as Parma Ham or other prosciutto. |
| butchered pig should leave 'nothing but the oink' | | | | While Lardo is often used to keep roasted meats |
| behind. As a pig is typically around 30% fat, | | | | moist by placing a thin layer over the skin, it is |
| thrifty locals had to come up with a way to use | | | | also delicious simply sliced thinly and eaten with |
| and preserve this valuable source of protein, and | | | | bread, olives, and a good extra virgin olive oil as |
| the result is Lardo. | | | | part of an antipasto course. It is not at all tough |
| Lardo di Colonnata, to give it its full name, is a | | | | or greasy, and is well worth trying even if the |
| delicacy produced from pork fat in and around | | | | idea of eating pure fat leaves you a little |
| the Tuscan mountain town of Colonnata. Happily | | | | apprehensive! |
| for fans of cured meat, it's not only a frugal way | | | | Despite the long years of making Lardo in the |
| of preserving pork fat over winter - it's delicious | | | | traditional way, most of the examples that you |
| too! | | | | may find in your local deli or store will have been |
| It's made in large vats known as conche, | | | | made in a much more industrial setting, mainly as |
| fashioned from marble quarried at the nearby | | | | a result of modern hygiene laws taking |
| 'white mountain' of Cararra, which are first liberally | | | | precedence over customs and heritage. Gone are |
| rubbed with garlic. Next, layers of pork fat, salt, | | | | the marble conche and the mountain air, replaced |
| and a special mix of herbs and spices are added | | | | by stainless steel and air conditioning. |
| until the vats are full. The conche are then sealed | | | | However, visitors to the area around Colonnata |
| with a wooden lid and left in cool mountain caves | | | | may still be lucky and get hold of Lardo made in |
| for 6 months or longer to mature in the clean air. | | | | the old way that has been proven over the |
| After the maturation time is over, the conche are | | | | centuries - just don't tell the authorities if you do! |
| opened to reveal a silky-smooth, meltingly tender | | | | |