Lardo
di Colonnata is a traditional delicacy of preserved pork fat from the
mountains of Tuscany, Italy. Find out how it's made and how to use it.
Pork is a staple food of the mountain regions of northern Italy, where
it's often said that a well butchered pig should leave 'nothing but the
oink' behind. As a pig is typically around 30% fat, thrifty locals had
to come up with a way to use and preserve this valuable source of
protein, and the result is Lardo.
Lardo di Colonnata, to give it its full name, is a delicacy produced
from pork fat in and around the Tuscan mountain town of Colonnata.
Happily for fans of cured meat, it's not only a frugal way of
preserving pork fat over winter - it's delicious too!
It's made in large vats known as conche, fashioned from marble quarried
at the nearby 'white mountain' of Cararra, which are first liberally
rubbed with garlic. Next, layers of pork fat, salt, and a special mix
of herbs and spices are added until the vats are full. The conche are
then sealed with a wooden lid and left in cool mountain caves for 6
months or longer to mature in the clean air.
After the maturation time is over, the conche are opened to reveal a
silky-smooth, meltingly tender 'meat' which can be eaten in much the
same way as Parma Ham or other prosciutto.
While Lardo is often used to keep roasted meats moist by placing a thin
layer over the skin, it is also delicious simply sliced thinly and
eaten with bread, olives, and a good extra virgin olive oil as part of
an antipasto course. It is not at all tough or greasy, and is well
worth trying even if the idea of eating pure fat leaves you a little
apprehensive!
Despite the long years of making Lardo in the traditional way, most of
the examples that you may find in your local deli or store will have
been made in a much more industrial setting, mainly as a result of
modern hygiene laws taking precedence over customs and heritage. Gone
are the marble conche and the mountain air, replaced by stainless steel
and air conditioning.
However, visitors to the area around Colonnata may still be lucky and
get hold of Lardo made in the old way that has been proven over the
centuries - just don't tell the authorities if you do!
