LARDO DI COLONNATA PGI EN

LARDO DI COLONNATA PGI EN

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The Lard becomes part of the official list of typical Italian products with the certification PGI (protected geographical indication) that was released October 27, 2004.
Being a product of PGI certification requires that at least one phase of the production process should be made in the Tuscany region.
The Lard PGI is a meat product usually rectangular shaped, with a thickness of at least three centimeters, obtained from pigmeat cuts corresponding to the fat layer covering the back of the occipital region to the rump and round to the belly . The lower part of the rind remains, while the upper part is covered with salt for the conservation, from herbs and spices. There may be a strip of thin. It has a smooth consistency and soft, is white, slightly pinkish or vaguely burnished. The aroma is fragrant and full of aroma, delicate flavor and fresh, almost sweet, enriched with herbs and spices.
Some argue that the origin of the name Colonnata since Roman times and is to be connected to the exploitation of a colony of slaves in the marble quarries. Precisely in this period may have been introduced in place techniques for preserving pork.
Given that this is an ancient practice and rooted in time, today it is still difficult to determine with certainty whether the local tradition of conserving pig fat in marble basins is due to the Celtic people, Roman, Lombard or goes back instead at the time of common.
The preparation of Lard PGI begins by dividing a cut of pork fat in regular rectangular sides which then will be massaged with sea salt. The “valleys” of marble (where stagionerà lard), will be vigorously rubbed with garlic and herbs, then you adagerà the first piece of bacon on the bottom of a mixture made with natural sea salt beans, freshly ground black pepper, fresh garlic peeled, chopped rosemary and sage. The basin is then filled in layers, alternating always the bacon to the mixture, and closed with a slab of marble.
After six months the bacon will be ready: its slices will be very white, soft, fragrant, and extraordinarily sweet despite the large amount of salt used.
To preserve the lard after cutting, it is good practice to fold the “language” of the rind advanced on the body of lard and let the piece of bacon to remain covered by its salt, then wrap it in a cloth to be slightly humid. Keep in cellar or cool. Alternatively, you can keep it in the bottom shelf of the refrigerator.
The ideal is to consume the Lard PGI natural, cut into thin slices. Once considered a simple dressing for the local dishes, with time was revalued. Today it is considered a true star of the kitchen, which is valid as a dish in itself or even unusual combinations, such as shellfish.

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