The product

Lardo di Colonnata IGP by Giannarelli

Famous and delicious handcrafted lard from Tuscany
Code:
82438
Country of origin: **
Italy - Tuscany
Weight:
3,5 kg approx
Minimum order:
1 piece
More Information
Raw material Lard obtained from Large White or Landrace pigs born, breeded and slaugthered in Italy, with a weight above 250 kg; the lard is seasoned and leto ft mature for at least 6 months in natural cellars in Colonnata
Appearance The height of lard is quite important, at least 5 cm, squared shaped, well trimmed and covered by sea salt in grains, black pepper, cinnamon, nuttmeg, cloves, starred anice, italian garlic and local rosemary
Taste perfume is fragrant and rich of aromatic and sweet hints, taste is delicate, mild and slightly sapid
Maturing At least 8 months
Curiosity The habit of maturing lard in Carrara marble cases called conche goes back to Xl century; recipeis transmitted from generation to generation and protected jelously by any
Suggestions Skin has to be removed before consumption, then you can thinly slice the lard and lay it on a crunchy toasted bread; according to marble workers onion and tomato are ideal companions with lard
More Information
Ingredients Pork lard, sea alt, pepper, fresh garlic and fresh rosemary, spices
Weight 3,5 kg approx
Packaging Vacuum packed
Storage Conditions (packaged products) Keep refrigerated between +4 and +8 °C
Instructions for use Don't pierce the packaging
Paese di origine ingrediente principale Italia
Nutrition Declaration Energy: 3215 kJ / 770 kcal
Fat: 84 g
of which saturates: 55 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 3,5 g
Salt: 1,5 g
Typical value per 100 g
The producer

Giannarelli - Colonnata (MS) - Tuscany

Why we chose them
Marino Giannarelli is a true gentleman, in love with his land and his work learned from his father Nestore who opened a butchery shop in Bedizzano (north of Carrara) on the marble side of Colonnata in 1953. Here, Nestore, began to produce typical cured meats and above all lard, important food for the quarrymen of the area because it was a light but nutritious meal during working days in the marble quarries. In the Colonnata laboratory of the Giannarelli family, between the marble basins for the maturation of lard, Carlin Petrini founded in November 1999 the first Slow Food Presidium in history: now lard is no longer a presidium and since 2002 has become an IGP product that the Giannarelli family has been producing for three generations with unchanged passion.
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