The product
Lardo di Colonnata IGP 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
| Description | 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 |
| Ingredients | Pork lard (origin: Italy), sea salt, fresh garlic and rosemary, pepper and spices |
|---|---|
| Weight | 400 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep in a cool and dry place |
| Country of origin of the primary ingredient | Italy |
| 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
From the same producer
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