Bite Into A Lardo Di Colonnata And Experience A Traditional Tuscan Fare

The locals in the Apuane Alps of northern Italy customarily accepted pork as a essential food and most often than not, all parts of a butchered pig are not wasted. The parsimonious and practical inhabitants even instituted a decent way to conserve as well as process and consume pork’s fat into good use (and a delicious one at that!). Lardo di Colonnata is the delectable creation of this practical frugality; a simple yet satisfying Italian tidbit.

This traditional Italian delicacy from the Apuane Alps in Northern Tuscany isa delicious meat delicacy basically made-up of pork fat and delectable herbs and spices processed and cured in special marble storage holders called ‘conca’ or conche. Lardo di Colonnata, called thus because it is made famous by people living in the mountain town of Colonnata, is not only a way of storing important protein source over the cold winter of old but it is also a very delectable Tuscan treat that has become a staunch symbol of Tuscan hardiness and resourcefulness.

The first stage of the Lardo's curing process starts by starting off with the conche and substantially rubbing it with garlic; then, the thinly-sliced salted pork fat, and the special mix of herbs and spices that makes it sumptuous are layered one over the other until the vats are full or all the pork fats are in the vats. The vats made from marble will then be sealed with a wooden lid. These vats are then ready for the next process; they are left for six to eight months in cool mountain caves to cure.

The secret of a good Lardo di Colonnata lies in the particular herb and spice mixture (different family would have their own traditional and magical combination). Mixture basically includes rosemary, black pepper, cinnamon, cloves, nutmeg, sage, oregano, aniseed and of course, the primary herb ingredient, garlic. Some people state that the secret of a good Lardo lies in the distinctive marble conche from Cararra, a neighboring town..

The established curing process and the mild climate in the mountains produces a silky-smooth tasty ‘meat’ that despite the amount of salt used, is not salty. The finished product is now ready ater six or eight month and you can use it as you would a prosciutto.

One does not have to go up the mountains of Northern Tuscany; any authentic Italian restaurant will definitely offer this scrumptious Tuscan treat.

By: LaCartes

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Gigi Silerio writes for a leading restaurant directory with more than a thousand restaurant listings around the world. LaCartes.com provides sign-up for free membership to restaurants around the world. For more information, visit our directory website.