Colonnata Lard IGP
Estimated price per piece
Lardo di Colonnata is made using two great Tuscan products: the white marble from the Alps, and pork, the main type of livestock in the region.The best lardo is undoubtedly produced in Colonnata, a small city located in the Apuane Alps.The constant mountain wind in Colonnata makes the ideal microclimate for aging lard. The fat is placed in marble tubs, or basins, with the perfect porousness. The Health Department questions the use of marble to no avail. The production of Lardo di Colonnata is regulated by IGP standards, which include aging the meat in marble for about 8 months.
When sliced it has a scented, fragrant aroma, firm soft texture, a sweet taste and the light flavour of aromatic herbs.
BRUSCHETTE WITH LARD
INGREDIENTS: 200gr of Colonnata lard, 1 baguette type bread, 4 cherry tomatoes, 1 spring of rosemary, pepper on your taste.
Slice the bread obtaining 16 slices 1cm high. Place the slices of bread to toast in the oven at 200 degrees until they become golden (just a few minutes), then take them out and let cool. Finely chop the bacon. Wash and cut the tomatoes into quarters and chop the rosemary, place the bacon on the bread, then sprinkle with freshly ground pepper, a quarter located on each bruschetta with tomato and chopped rosemary. Serve immediately.
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