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