Lardo

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For the settlement in British Columbia, Canada originally named Lardo, see Lardeau.
Not to be confused with Lard or Lardon.

Three types of lardo, thinly sliced
Lardo di Colonnata
Marble basin for curing lardo di Colonnata

Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices.[1]

The most famous lardo is from the Tuscan frazione (hamlet) of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this marble. Lardo di Colonnata is included in the Ark of Taste catalog of heritage foods as well as enjoying PGI (protected geographical indication) status since 2004.[2] It is composed of over 90% lipids.[3]

Another prized form of lardo is Vallée d'Aoste Lard d'Arnad, a PDO product from the comune (municipality) of Arnad, in Aosta Valley. Both superior types of lardo may be served very thinly sliced as an antipasto. With this salume in Emilia-Romagna region is made a sauce called Pesto alla Modenese

See also

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References

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  1. ^ Gold, Jonathan (2007-07-25). "Slab City: On the meat trail, a lardo dream". LA Weekly. Retrieved 2007-08-04.
  2. ^ "Lardo di Colonnata". Tuscanjourney.org. Archived from the original on June 17, 2008. Retrieved 29 October 2011.
  3. ^ R Nuvoloni; A Nannipieri; E Purini; F Pedonese; B Turchi; B Torracca; O Benini (August 2, 2012). "Characterisation of PGI lardo di Colonnata" (PDF). Italian Journal of Food Safety. 1 (4): 81–85. doi:10.4081/ijfs.2012.4.81. ISSN 2239-7132. OCLC 4951289742. Archived from the original on April 28, 2016 – via DOAJ. {{cite journal}}: External link in |via= (help)
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