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Lardo

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From Wikipedia, the free encyclopedia

Italian cured and seasoned strips of pig fat

For the settlement in British Columbia, Canada originally named Lardo, seeLardeau.

Not to be confused withLard orLardon.

Marble basin for curinglardo di Colonnata

Lardo is a type ofsalume made bycuring strips offatback withrosemary and other herbs and spices.^[1]

The most famouslardo is from theTuscanfrazione (hamlet) ofColonnata, wherelardo has been made sinceRoman times. Colonnata is afrazione of the larger city ofCarrara, which is famous for its marble; Colonnata is itself a site whereCarrara marble is quarried and, traditionally,lardo is cured for months in basins made of this marble.Lardo di Colonnata is included in theArk of Taste catalog of heritage foods as well as enjoyingprotected geographical indication (PGI) status since 2004.^[2] It is composed of over 90%lipids.^[3]

References

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^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 original on June 17, 2008. Retrieved29 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.