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Lardo di Colonnata
Lardo di Colonnata is a delectable, time-honored delicacy hailing from the breathtaking marble town of Colonnata in the mountainous Carrara region of Italy. This luxurious cured pork fat is a testament to the beauty of simplicity in Italian cuisine. A harmonious blend of fresh rosemary, aromatic garlic, and a robust mix of sea salt and black pepper is used to cure the lard, which is then aged to perfection in traditional marble containers. The aging process in the cool mountain air bestows upon it an unparalleled silky texture and a rich, complex flavor profile. Thinly sliced, it melts at the touch of warm, toasted bread, making for a truly indulgent antipasto.
Ingredients
- Pork back fat
- 2 kilograms
- Sea salt
- 1 kilogram
- Black pepper, freshly ground
- 4 tablespoons
- Fresh rosemary, finely chopped
- 6 sprigs
- Garlic, minced
- 6 cloves
- Marble container
- 1
Instructions
- Start by thoroughly cleaning the pork back fat, ensuring to remove any leftover meat or traces of blood. The cleaner the fat, the better the final product.
- In a large bowl, combine the sea salt, freshly ground black pepper, finely chopped rosemary, and minced garlic. This aromatic mixture will serve as the curing agent for the lard.
- Take the pork back fat and generously apply the salt and herb mixture. Make sure it's well covered, leaving no spot untouched.
- Now, place the prepared pork back fat in the marble container, traditionally used for this process. Cover it with any remaining salt mixture to ensure a good, even cure.
- Cover the container and place it in a cool, dry place. The lard will need to cure for at least 6 months. Patience is key here, as the slow curing process will result in a wonderfully complex flavor and texture.
- After 6 months, your Lardo di Colonnata is ready to be savored. Thinly slice it and serve it on warm, crusty bread for a truly Italian experience.
Tips
- The quality of the pork back fat is crucial. Aim for the best quality you can find for a superior product.
- While marble containers are traditional, you can also use a glass or ceramic container if marble is not available. The key is to use a material that is non-reactive.
- The curing time can vary based on the size of the pork back fat and the conditions of your curing area. It could take up to 10 months for larger pieces.
Dietary Information
Servings: 30 Dish Type: Antipasto Prep Time: 30 minutes Curing Time: 6-10 months Calories: 80 Fat: 9g Carbs: 0g Protein: 0g Sodium: 600mg Sugar: 0g
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