A high-quality lard, spiced and put to mature in marble tanks rubbed with garlic, an excellent product which wins consumers’ taste, starting from sight and smell. Colonnata lard has a fresh flavour, salt and at the same time sweet, its look is white and attractive, soft but compact, with rose veins which remind naturalness of this product.
A simple, but rigorous recipe
However, this simplicity is also a synonym of technical and artisan accuracy, which comes from the use of both knowledge and materials of its land. A century-old history brought Colonnata lard on Italian tables as well as all over the world. Today this product has been rediscovered by the most renowned chefs thanks to its incomparable flavour and scent as well as lightness of this animal fat for preparing luxury recipes.
The raw material is the fat which is situated under the skin of the pig. The obligatory ingredients for working and seasoning this product are natural sea salt, black ground pepper, very fresh rosemary, garlic into large pieces. Garlic is also used for rubbing the tanks before working and seasoning. This is a rigorous and controlled procedure, which is accompanied by the free choice of every company of using, in addition, other vegetables, which however must absolutely come from the surrounding land. So, every company has its variety, as for scent, because they can also use cinnamon, star anise, coriander, nutmeg, and cloves. Anyway, the result always consists in an inviting product, easily sliceable, tasty, natural, and tempting.
A natural fridge
The marble tanks which act as a natural fridge are produced in the white quarries that are in the land of Apuane Alps. This is a corner of Tuscany which grazes the mountains of Liguria and Emilia Romagna. Every day of the year, this landscape is whitened by the presence of these big open quarries, where the sparkling marble that goes all over the world allows these places being a coveted photographical set. In this landscape, which reminds both tale and industry, there is Colonnata, an evocative village facing sea, but protected by the mountains of Tuscany. This allows a climatic mix which, alongside with quality of marble, cooperates to the success of Colonnata lard.
Taste it… on pizza, too!
Colonnata Lard, which is tasty when used raw, keeps its aroma in a light cooking, too, giving a marked scent without burdening the final result. Its natural destination consists in consuming it in thin slices on Tuscan bread, but since a little time its use has been appreciated on pizza instead of extra-virgin olive oil. When pizza is cooked, either with tomato or without it, thin slices of Colonnata Lard are placed on its warm, freshly baked surface and it must be served immediately. The result is a wonderful flavour and a great scenic effect. It is excellent on fresh vegetable-based pizzas.