/ Typical products / Cured meats / Lard / Typical products / Cured meats / LardWelcome to the section dedicated to Lardo, one of the best-known cold cuts in the Italian butchery tradition. At &' in our selection you can find various prestigious types of lard, from the very Tuscan Lardo di Colonnata, inimitable, to the very tasty Aosta one by Arnad, passing through other small delicious local productions such as Soave lard. All our products come from companies d&' excellence and are the result of a selection made by our experts to allow you to bring only the best of Italian pork production to the table.
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Dal lardo toscano di Colonnata, inimitabile, a quello aostano di Arnad, gustosissimo, passando da altre piccole produzioni locali.
Like all cold cuts, the quality of lard depends on the choice of raw materials and on the skilful art of seasoning, which is still done today in marble tanks (basins, in the case of Colonnata lard), in forms of chestnut wood (the doils, as in Arnad) or in other containers in which the product remains for several months. In this section of our shop you can find only the best Italian lard created by professional artisans in the
sector.Lard, a very tasty and highly flavoured sausage, is a product derived from the salting, flavouring and seasoning of the layer of fat found just under the skin of the pig. This fat cut of the pig is usually taken from the neck, back and top of the hips of the &' animal. It is truly an exceptional cold cut that gives incredible emotions to those who know how to taste it, but it also has a small negative effect called cholesterol. Good, but cursed; magic for the palate, but tragedy for our veins. This is why it should be enjoyed in moderation. It is characterized in a distinct way from other cold cuts for its aroma. There are different types of lard in Italy, but they all require l&' I use spices or aromatic herbs to enrich their
flavors and aromas.The procedure for creating good lard involves manual dry salting, spicing and seasoning fresh pork fat. This is a highly customizable sausage, especially when it comes to tanning. Usually black pepper, nutmeg, coriander, cloves, cinnamon, juniper berries, bay leaves, rosemary, sage are used, but if you want you can also use many other flavors depending on how you want
to personalize the lard.The most famous is probably the lard of Colonnata which, due to its unique taste and its delicacy, has made the Tuscan town from which it takes its name famous. To do this, the fat is placed in marble basins rubbed with garlic and flavors, interspersed with sea salt, black pepper, fresh garlic, rosemary, sage and other flavors. Arnad lard is also known, but this, unlike the previous one, is aged in wooden tanks (called doils) and flavored with aromas such as juniper
, bay leaf, nutmeg, sage and rosemary.Lard is a very good cold cut to be enjoyed in its entirety, or on toasted, warm bread croutons. Also try it on a nice hot slice of polenta that will melt it, releasing incredible aromas!
Interesting is l&' combination with honey and chestnuts, as well as with shrimp and celery.It is always good practice to keep cold cuts: so either in the cellar or in the fridge. As far as lard is concerned, we recommend covering the cut part with a transparent film
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