{"product_id":"lardo-di-colonnata-igp-larderia-giannarelli-500-g","title":"Colonnata IGP lardo, Larderia Giannarelli, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eLardo di Colonnata PGI: cured in marble basins, 500 g piece\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy Lardo di Colonnata is unique\u003c\/h2\u003e\n\u003cp\u003eThe secret is the basin: a white marble tub from the Carrara quarries, rubbed with garlic, where the lard rests in layers with salt and aromatics. The marble maintains a constant temperature and humidity and lets the product breathe, so the fat becomes soft, almost creamy, and takes on the fragrance of the herbs.\u003c\/p\u003e\n\u003cp\u003eThe result is white, slightly pink lard that melts in your mouth with notes of rosemary and pepper. It is nothing like cooking lard: this is eaten raw, in paper-thin slices.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eLardo di Colonnata PGI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003ePGI, Protected Geographical Indication\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eLarderia Giannarelli, Colonnata (Carrara)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003ePork back fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eAt least 6 months in Carrara marble basins\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAromatics\u003c\/td\u003e\n\u003ctd\u003eSalt, black pepper, rosemary, garlic, spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e500 g vacuum-packed piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTake it out of the refrigerator 15-20 minutes beforehand: when cold, the fat is firm and the aromas are muted.\u003c\/li\u003e\n\u003cli\u003eSlice it paper-thin, almost transparent, using a slicer or a very sharp knife.\u003c\/li\u003e\n\u003cli\u003eThe classic way: on freshly toasted, still-warm Tuscan bread, which makes it melt.\u003c\/li\u003e\n\u003cli\u003eTry spreading it on warm crostini with a drizzle of chestnut honey, or on a tagliata steak fresh off the grill.\u003c\/li\u003e\n\u003cli\u003eWrapped around shrimp, scallops, or asparagus before briefly baking in the oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWhite wine: Vermentino or Vernaccia di San Gimignano, fresh and savory.\u003c\/li\u003e\n\u003cli\u003eRed wine: a young Tuscan red.\u003c\/li\u003e\n\u003cli\u003eChestnut honey and toasted Tuscan bread.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Lardo di Colonnata PGI\u003c\/h2\u003e\n\u003ch3\u003eWhat is Lardo di Colonnata?\u003c\/h3\u003e\n\u003cp\u003eIt is fat from the pig's back, cured for at least six months in Carrara marble basins with salt, pepper, rosemary, garlic, and spices. It is produced only in Colonnata, in the Apuan Alps, and has held PGI status since 2004.\u003c\/p\u003e\n\u003ch3\u003eIs Lardo di Colonnata eaten raw?\u003c\/h3\u003e\n\u003cp\u003eYes, it is made to be eaten raw, in paper-thin slices, preferably on warm bread that makes it melt.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored?\u003c\/h3\u003e\n\u003cp\u003eRefrigerate at 0-4 °C. After opening, wrap it in food paper and consume within 2-3 weeks; take it out a few minutes before slicing.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between Lardo di Colonnata and ordinary lard?\u003c\/h3\u003e\n\u003cp\u003eThe region, the method, and the curing. Lardo di Colonnata PGI matures for months in marble basins with herbs and spices and is eaten raw; ordinary lard is a cooking fat, with no curing or certification.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916216262992,"sku":"LARD-COLN-500GR","price":22.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/lardo-di-colonnata-igp-trancio-salumeria-toscana.webp?v=1793790959","url":"https:\/\/naturabioitalia.com\/en\/products\/colonnata-lard-igp-larderia-giannarelli-500-g","provider":"Natura Bio Italia","version":"1.0","type":"link"}