LARDO DI COLONNATA_2There is a history of lard, but only speculation and legends, such as Michelangelo, when saliva Colonnata to choose for yourself the blocks of marble statuary, was snapped up bacon. The bacon is a meat simple and poor, but the Apuan Alps was just the last of the food. They called it “food of the anarchists,” because the refugees in the mountains after the riots of 1894 brought the pigs in their shelters and survived thanks to the fat preserved with salt.
The technique for the seasoned lard was exactly that of today, but they were different raw materials. The fat was that of pigs reared in the country. The spices were a rare and expensive, and the ability of Colonnatesi was precisely to be able to find local substitutes: on the rocks of the Apuan Alps gathered herbs fragrant. Her curing, which originated around the year one thousand, is for a period between six and ten months in special marble basins that are located in cellars or caves carved into the rock. The natural humidity of the caves and the porosity of marble establish ideal conditions for ripening. The walls of the basins are rubbed with garlic and the bottom covered with sea salt, herbs and spices. Lard is entered in the hollows in rectangular blocks whose height can vary from 3 to 8 centimeters. Between one layer and the other is a special brine system consisting of sea salt grains, ground black pepper, rosemary, fresh garlic, peeled and coarsely diced. However much space is left to the recipe that has been handed down from generation to generation in each family of producers and that is jealously preserved. At the time of the extraction is presented aspect of gray-black in the rind covering it. Inside the Lard color is pinkish-white, sometimes with a special “strip” pink that increases the beauty and makes it more intense the flavor.