Summary
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 now[when?] included in the Ark of Taste catalog of heritage foods as well as enjoying IGP (protected geographical indication) status since 2004.[2] It is composed of over 90% lipids.[3]
Another prized form of lardo is the Vallée d'Aoste Lard d'Arnad, a PDO product from the area of Arnad in Aosta Valley of northwest Italy. Both superior types of lardo may be served very thinly sliced as an antipasto.
See also edit
- Salo – a similar Slavic food
References edit
- ^ Gold, Jonathan (2007-07-25). "Slab City: On the meat trail, a lardo dream". LA Weekly. Retrieved 2007-08-04.
- ^ "Lardo di Colonnata". Tuscanjourney.org. Archived from the original on June 17, 2008. Retrieved 29 October 2011.
- ^ 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.
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External links edit
- Lardo in the online Culinary Heritage of Switzerland database.