The product

Lardo di Colonnata IGP by Giannarelli

One of the most unique pieces of charcuterie produced in Italy today
Code:
82441
Country of origin: **
Italy - Tuscany
Weight:
400 g approx
Minimum order:
1 piece
More Information
Raw material One of the most unique pieces of charcuterie produced in Italy today, produced with pork lard
Appearance The piece of lard is cleaned from its skin and then is prepared with salt. It ages for at least 6 months
Taste The taste is sweet, full to the palate, buttery. When sautéed it gives a unique toasty and nutty aroma
Maturing At least 6 months
Curiosity Lard was the meal of the poor miners marble of the Apuan Alps, they ate it sliced in very thin slice, with rustic bread and tomato. A food prepared in the early morning and intended to support all day the quarry workers. Lard is the typical product of Colonnata, a small village situated on a spur of the marble quarries around Carrara. The custom of aged lard in white Carrara marble basins dates back to the XI century. The recipe has been passed down from generation and jealously guarded by each manufacturer.
Suggestions Traditionally enjoyed very thinly sliced on the grilled bread, maybe with only onion and tomato according to tradition
More Information
Ingredients Pork lard , sea alt, pepper, fresh garlic and fresh rosemary, spices
Weight 400 g approx
Packaging Vacuum packed
Storage Conditions (unpacked products) Keep refrigerated between +4 and +8 °C
Storage Conditions (packaged products) Keep refrigerated between +4 and +8 °C
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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