Lardo
Lardois a type ofsalumemade bycuringstrips offatbackwithrosemaryand other herbs and spices.[1]
The most famouslardois from theTuscanfrazione(hamlet) ofColonnata,wherelardohas been made sinceRomantimes. Colonnata is afrazioneof the larger city ofCarrara,which is famous for its marble; Colonnata is itself a site whereCarrara marbleis quarried and, traditionally,lardois cured for months in basins made of this marble.Lardo di Colonnatais included in theArk of Tastecatalog of heritage foods as well as enjoyingPGI(protected geographical indication) status since 2004.[2]It is composed of over 90%lipids.[3]
Another prized form oflardoisVallée d'Aoste Lard d'Arnad,aPDOproduct from thecomune(municipality) ofArnad,in Aosta Valley. Both superior types oflardomay be served very thinly sliced as anantipasto.With thissalumeinEmilia-Romagnaregion is made a sauce calledPesto alla Modenese
See also
[edit]
- Salo– a similar Slavic food
- Vallée d'Aoste Lard d'Arnad
References
[edit]- ^Gold, Jonathan(2007-07-25)."Slab City: On the meat trail, a lardo dream".LA Weekly.Retrieved2007-08-04.
- ^"Lardo di Colonnata".Tuscanjourney.org. Archived fromthe originalon June 17, 2008.Retrieved29 October2011.
- ^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.ISSN2239-7132.OCLC4951289742.Archivedfrom the original on April 28, 2016 – viaDOAJ.
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External links
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- Lardoin the onlineCulinary Heritage of Switzerlanddatabase.
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