The product
Lardo Giannarelli
Colonnata lard produced without preservatives from Gran Suino Padano DOP
Code:
82440
Country of origin:
Italy - Tuscany
Weight:
2,2 kg approx
Minimum order:
1 piece. Available also in portions of 500 g (code 82441)
| Description | Obtained from the adipose layer of fat that covers the back right down to the bottom and under the tummy of the Gran Suino Padano DOP, a certified typology, for the breeding method and for the type of fodder given to the pig, from where we obtain the cuts for the dry cured Parma and San Daniele hams. The pigs have to come from the breeding farms situated in Lombardia, Emilia Romagna, Piemonte and Veneto, they have to have a weight of over 160 kg and not be younger than 9 months, accordiing to the disciplinary laws 2006 |
|---|---|
| Appearance | The lard is not less than 5 cm thick, with skin on the underside and salt and aromas on the upperside; when cut it is damp, soft and homogeneous, white in colour, sometimes pinkish, every now and then we can find a thin layer of lean meat |
| Taste | Very fragrant, sweet, sapid with aromas of herbs and spices |
| Maturing | At least 6 months |
| Our selection | Giannarelli has choosen to belong to the Consorzio del Gran Suino Padano DOP to be able to garantee the traceability and the quality of the raw materials used |
| Suggestions | Before eating it is better to clean off the top of the lard. Traditionally enjoyed very thinly sliced, raw. With some ground pepper, rosemary and drops of olive oil, as an appetizer. Beautiful with gnocchi or as a main dish accompanied by beans and Pecorino cheese. Very nice as ingredient to flavor many recipes especially the traditional Tuscany soups |
| Weight | 2,2 kg approx |
|---|---|
| Packaging | Vacuum packed |
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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