Pork is a staple nourishment of the mountain areas of northern Italy, where it’s frequently said that an all around butchered pig should leave ‘only the oink’ behind. As a pig is regularly around 30% fat, thrifty local people needed to think of an approach to utilize and protect this significant wellspring of protein, and the outcome is Lardo.
Lardo di Colonnata, to give it its full name, is a delicacy created from pork fat in and around the Tuscan mountain town of Colonnata. Joyfully for devotees of relieved meat, it’s not just an economical method for protecting pork fat over winter – it’s delightful as well!
It’s made in substantial tanks known as conche, molded from marble quarried at the close-by ‘white mountain’ of Cararra, which are first generously scoured with garlic. Next, layers of pork fat, salt, and an extraordinary blend of herbs and flavors are included until the tanks are full. The conche are then fixed with a wooden top and left in cool mountain caverns for a half year or longer to develop in the spotless air.
After the development time is finished, the conche are opened to uncover a satiny, meltingly delicate ‘meat’ which can be eaten similarly as Parma Ham or other prosciutto.
While Lardo is frequently used to keep simmered meats wet by setting a slender layer over the skin, it is additionally scrumptious just cut meagerly and eaten with bread, olives, and a decent additional virgin olive oil as a major aspect of an appetizer course. It isn’t at all extreme or oily, and is well worth attempting regardless of whether eating unadulterated fat leaves you somewhat uneasy!
In spite of the long periods of making Lardo in the customary way, a large portion of the precedents that you may discover in your nearby shop or store will have been made in a substantially more mechanical setting, for the most part because of present day cleanliness laws overshadowing traditions and legacy. Gone are the marble conche and the mountain air, supplanted by hardened steel and cooling.
Notwithstanding, guests to the zone around Colonnata may at present be fortunate and get hold of Lardo made in the old way that has been demonstrated throughout the hundreds of years – simply don’t tell the specialists in the event that you do