Every slice offers smoothness, intensity of flavour, and an enveloping softness
COLONNATA LARD PGI: PLACE OF ORIGIN AND PROCESSING
The story of Colonnata Lard PGI began in 1800, in the village of the same name in the Apuan Alps, with a quarryman who, after placing pork meat to rest in a marble tub, discovered what has become one of the most famous Italian products of excellence in the world. Today its preparation follows the old recipe: the pieces of meat are cut, washed and put in a tub in 24 alternate layers of lard and a mixture of sea salt, cinnamon, nutmeg, pepper, garlic and rosemary, then left to rest from a minimum of 6 months to a maximum of 3 years. The result is a smooth delight with a deliciously intense flavour, harmoniously balanced by an enveloping softness.
As is true of most outstanding Italian food products, Colonnata Lard PGI is born from tradition and the land whose aromas and climatic conditions define it.
ORGANOLEPTIC CHARACTERISTICS
Colonnata Lard PGI is a highly energetic food, rich in cholesterol and a good source of saturated fats. It should be eaten in moderation and it is not recommended for people following a low-calorie diet. It contains no lactose or gluten, and is not among the foods most frequently considered to be allergenic.
USE IN THE KITCHEN
The ideal use of Colonnata Lard PGI is on its own, sliced thinly and served on toasted crostini, so as to allow the fat to melt and release its unmistakable aroma. But the ideal combination is with grilled polenta, or wrapped around seafood in a sophisticated pairing. Colonnata Lard can also be chopped up and used to make pan juices.
