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Lardo di Colonnata

What is lardo di Colonnata?

Colonnata lard is a typical salami from the Colonnata area (a town in the province of Massa-Carrara, located in the Apuan Alps), which is recognized as a Protected Geographical Indication ( IGP ).

It is a preserved meat, to be sliced, edible even raw, which is produced by seasoning the pork lard ( Sus scrofa domesticus ) in special basins (basins) of Carrara marble.

Note : another very famous Italian lard is the " Valle d'Aosta Lard d'Arnad ", which enjoys the recognition of Protected Designation of Origin (DOP).

Originally poor food of the workers who worked in the quarries, today the colonnata lard is a food that costs at least € 15 per kg.

Nutritional properties

Colonnata lard is a product that is difficult to contextualize in the 7 fundamental food groups. Being a salami, it would find space in the I group, along with other meats, fishery products and eggs; however, its nutritional characteristics are much more similar to those of "Fats and Seasoning Oils".

Like oil, lard can be beaten with a knife, melted and used as a cooking medium; or, exactly like the extra virgin olive oil, enjoyed on hot bruschetta.

Its organoleptic characteristics are closely related to the nutritional composition. Colonnata lard is in fact a highly lipid and energetic food, but, unlike olive oil, it is rich in cholesterol and contains a larger fraction of saturated fatty acids.

Some consider it the "anti-dietetic" food par excellence; however, observing its nutritional values ​​well, we can note that the total calories are identical to those of the oils and that the quantity of saturated fatty acids is, all in all, clearly lower than that of palm oil, palm kernel oil, and coconut oil. margarines; moreover, it does not contain trans fatty acids (instead typical of industrially processed or depleted frying oils). This means that, in the absence of overweight or metabolic pathologies, a good lardo di colonnata can also be successfully inserted into the ordinary diet, provided that adequate consumption portions and frequencies are respected.

Looking at the salt and vitamin profile, no worthy values ​​emerge; this is why the Colonnata lard cannot replace the use of extra virgin olive oil which, in addition to having very few saturated fats, is rich in polyphenols and vitamin E (both antioxidants, beneficial for lipid metabolism and anticancer).

The colonnata lard is to be avoided in the case of obesity, metabolic pathologies (especially related to cholesterolemia), digestive difficulties, gastric pathologies or gastroesophageal reflux disease (in the evening hours), vegetarianism and veganism, Jewish, Muslim and Hindu religion.

It does not contain lactose or gluten, and it is not one of the most frequently allergenic foods.

A portion of Colonnata lard that does not affect the daily energy-lipid balance is about 10-15 g (1 thin slice), no more than twice a day.

Lard, fresh
Nutritional values ​​per 100 g
Power891.0 kcal
Total carbohydrates0.0 g
Starch- g
Simple sugars- g
fibers0.0 g
Grassi99.0 g
Saturated33.12 g
Monounsaturated37.14 g
polyunsaturated28.77 g
Cholesterol95.0 mg
Protein- g
water1.0 g
Vitamins
Vitamin A equivalent- μg
Beta-carotene- μg
Lutein Zexanthin- μg
Vitamin A0.0 RAE
Thiamine or B10.0 mg
Riboflavin or B20.0 mg
Niacin or PP or B30.0 mg
Pantothenic acid or B5- mg
Pyridoxine or B6- mg
folate- μg
Choline- mg
Ascorbic acid or C0.0 mg
Vitamin D0.0 IU
Alpha-tocopherol or Etr
Vit. K- μg
Minerals
Football- mg
Iron- mg
Magnesium- mg
Manganese- mg
Phosphorus- mg
Potassium1.0 mg
Sodium2.0 mg
Zinc- mg
Fluoride- μg

Cooking and Recipes

Organoleptic and taste characteristics of Colonnata lard

Lardo di Colonnata is nothing but a block of adipose tissue obtained from fattened pig, suitably worked (cleaned and seasoned) and aged in basins (basins) of Carrara marble.

The maturation of the lard of Colonnata allows it to give it an almost incomparable consistency, aroma and flavor. This is a fairly delicate process, as the adipose tissue is rich not only in fats but also in water and lipids that easily perish. A badly seasoned lard, therefore old, is yellowish, unpleasant and smells of rancid.

Thanks to its ability to make the food acquire positive scents in a process that would normally worsen the properties of the food, the aging of Colonnata is considered a real art.

Colonnata lard is white, slightly pink, never yellowed, moist and shiny. It has a delicate taste, sweetish, tasty but not salty and enriched by the aromas used in the processing. The consistency is buttery and not filamentous, but this also depends on the region where the lard is taken.

Culinary uses of Colonnata lard

Colonnata lard can be eaten raw, on fresh bread or on toasted bread, and requires no seasoning.

The gastronomic associations of lard are innumerable; as sliced ​​it is often associated with other meats, pickled vegetables, pickled vegetables, fresh vegetables and all kinds of cheeses. Thin slices, to be melted on hot dishes, are added to main courses in a pan or grilled (beef fillet, fried eggs, prawns and prawns sautéed with brandy, etc.). The condiment-filling technique known as “lardellatura” consists of inserting slices of lard into special pockets made in the meat to be roasted (for example loins, whole rabbits, etc.).

The beaten lard or cut into strips (julienne) can be dissolved as a browning base or added to various types of sauce for the first courses, both for quick cooking and for prolonged cooking.

With the finely chopped lard of Colonnata, seasoned with garlic and rosemary, it is also possible to obtain a spreadable cream that in Emilia Romagna season tigelle, piadine and fried pinzini / gnocchi.

The wine pairing with Colonnata lard is with white or rosé sparkling wines produced with the classic method (champenoise), for example Pinot Bianco, Semillon and Trebbiano.

Production

How is the Colonnata lard produced?

The production of Colonnata lard can be summarized as follows:

  1. Slaughter of heavy pigs
  2. Lard selection: with or without rind, the area from which the most valuable lard is extracted is located between the nape (back-occipital) and the end of the rump (lobed-sacral); in leaner pigs, lard is more often concentrated in the lumbar area
  3. Proper cutting and trimming
  4. Seasoning and placement in the basins (previously rubbed with garlic), in layers, of lard blocks with the salt based: salt, pepper, cinnamon, cloves, coriander, sage, rosemary, bay leaf etc.
  5. Covering the tanks and maturing - groundwater maturation for 6-10 months.