Lardo di Colonnata IGP 750g: price and online sale

Colonnata IGP lard 750g

The Lardo di Colonnata IGP from Larderia Sanguinetti is a delicacy that is nothing short of heavenly! Directly from the small village located in the Apuan Alps under the municipality of Carrara, famous for the production of this cured meat, this lardo evokes emotions that no other cured product can easily provide.

A product of swine origin, it has a moist appearance and a slightly pinkish white color, with a homogeneous and soft consistency, covered by the characteristic mantle of spices. It has a delicate and fresh taste, almost sweet, with a fragrant and unforgettable aroma. The aging method, unchanged since antiquity, proves to be highly effective from a bacteriological point of view. In fact, thanks to the abundant use of salt, garlic, and pepper, no type of additive or preservative is used.

HOW LARDO DI COLONNATA IS MADE

This exquisite product is unique for its unmistakable and delicate flavor imparted by the long aging in Carrara marble basins and the characteristic microclimate of Colonnata, which naturally maintains the pork meat at particular temperatures and humidity levels. The preparation of lardo involves rubbing the walls of the basin with garlic and then layering the pork lardo, coarse salt, and spices such as ground black pepper, peeled fresh garlic, and rosemary, allowing it to age for at least 6 months in the marble basins.

THE HISTORY OF LARDO DI COLONNATA

The history of the renowned Lardo di Colonnata has roots that go back to ancient times: in the 7th century AD, the Longobards developed pig farming and the consequent processing of meat and fat. Legends say that Michelangelo, when he went up to Colonnata to stock up on Carrara marble, would often indulge in lardo, and it seems it was his favorite cured meat. In the 1800s, lardo was considered a "poor" side dish for the quarry workers of the Apuan Alps, a simple food with high energy value, meant to sustain the worker throughout the long day in the quarry. Today, Lardo di Colonnata IGP is regarded as a refined cured meat that we can enjoy on its own or as an ingredient to enrich and enhance countless recipes.

Ingredients Colonnata IGP lard 750g

Ingredienti: Lardo suino, Sale naturale marino, Pepe nero, Aglio, Rosmarino fresco, Miscela di Spezie ed Erbe aromatiche. Il prodotto è grasso dorsale di suino, completo di cotenna, salato e stagionato con spezie ed erbe aromatiche, a temperatura non controllata, all’interno di conche di marmo.

Allergeni: nessuno

Shelf-life: 240 giorni

Nutritional values

Valori nutrizionali medi per 100g
Energia: 812 Kcal / 3.338 KJ
Grassi: 89,60 g di cui acidi grassi saturi: 40,19 g
Carboidrati: 0,36 g di cui zuccheri: 0,02 g
Proteine: 0,98 g
Sale: 3,00 g

Colonnata IGP lard 750g: use in the kitchen

The Lardo di Colonnata IGP from Larderia Sanguinetti (which we present here in a 750g portion) is a true work of art in taste, with a soft and velvety appearance, fragrant and delicate. Its infinite goodness is all to be savored naturally, sliced thin. We also recommend it on a crunchy bruschetta made with toasted homemade bread, topped with a teaspoon of fig jam and a walnut meat. Another magnificent dish with lardo is the taglierini with beans alla carrarina. An unusual but surprising pairing is with crustaceans. Try the larded prawns cooked in cognac: you will be amazed.

USAGE ADVICE

Clean the top of the lardo from salt with the blade of a knife. Score the underlying rind and slice thinly.

HOW TO STORE LARDO DI COLONNATA

Store in a cool place wrapped in a damp cloth, being careful to fold the rind over the cut. The purchased vacuum-packed product can be stored, if unopened, for more than eight months.

Ingredients: Pork lard, Natural sea salt, Black pepper, Garlic, Fresh rosemary, Spices and aromatic herbs mix. The product is back fat from pigs, complete with rind, salted and aged with spices and aromatic herbs, at uncontrolled temperature, inside marble basins.

Origin of raw materials: pig farms located in Italy, exclusively in Friuli Venezia Giulia, Veneto, Lombardy, Piedmont, Emilia Romagna, Tuscany, Umbria, Marche, Lazio, Molise.

Nutritional values per 100g
Energy: 812 Kcal / 3,338 KJ
Fats: 89.60 g
of which Saturated Fatty Acids: 40.19 g
Carbohydrates: 0.36 g
of which Sugars: 0.02 g
Proteins: 0.98 g
Salt: 3.00 g