Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices. [1]
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The most famous lardo is from the Tuscan frazione (hamlet) of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this marble. Lardo di Colonnata is now[ when?] included in the Ark of Taste catalog of heritage foods as well as enjoying IGP ( protected geographical indication) status since 2004. [2] It is composed of over 90% lipids. [3]
Another prized form of lardo is the Vallée d'Aoste Lard d'Arnad, a PDO product from the area of Arnad in Aosta Valley of northwest Italy. Both superior types of lardo may be served very thinly sliced as an antipasto.
See also
- Salo – a similar Slavic food
References
- ^ Gold, Jonathan (2007-07-25). "Slab City: On the meat trail, a lardo dream". LA Weekly. Retrieved 2007-08-04.
- ^ "Lardo di Colonnata". Tuscanjourney.org. Archived from the original on June 17, 2008. Retrieved 29 October 2011.
-
^ R Nuvoloni; A Nannipieri; E Purini; F Pedonese; B Turchi; B Torracca; O Benini (August 2, 2012).
"Characterisation of PGI lardo di Colonnata" (PDF). Italian Journal of Food Safety. 1 (4): 81–85.
doi:
10.4081/ijfs.2012.4.81.
ISSN
2239-7132.
OCLC
4951289742.
Archived from the original on April 28, 2016 – via
DOAJ.
{{ cite journal}}: External link in|via=
External links
- Lardo in the online Culinary Heritage of Switzerland database.
| Authority control databases: National |
|---|
Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices. [1]
The most famous lardo is from the Tuscan frazione (hamlet) of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this marble. Lardo di Colonnata is now[ when?] included in the Ark of Taste catalog of heritage foods as well as enjoying IGP ( protected geographical indication) status since 2004. [2] It is composed of over 90% lipids. [3]
Another prized form of lardo is the Vallée d'Aoste Lard d'Arnad, a PDO product from the area of Arnad in Aosta Valley of northwest Italy. Both superior types of lardo may be served very thinly sliced as an antipasto.
See also
- Salo – a similar Slavic food
References
- ^ Gold, Jonathan (2007-07-25). "Slab City: On the meat trail, a lardo dream". LA Weekly. Retrieved 2007-08-04.
- ^ "Lardo di Colonnata". Tuscanjourney.org. Archived from the original on June 17, 2008. Retrieved 29 October 2011.
-
^ R Nuvoloni; A Nannipieri; E Purini; F Pedonese; B Turchi; B Torracca; O Benini (August 2, 2012).
"Characterisation of PGI lardo di Colonnata" (PDF). Italian Journal of Food Safety. 1 (4): 81–85.
doi:
10.4081/ijfs.2012.4.81.
ISSN
2239-7132.
OCLC
4951289742.
Archived from the original on April 28, 2016 – via
DOAJ.
{{ cite journal}}: External link in|via=
External links
- Lardo in the online Culinary Heritage of Switzerland database.
| Authority control databases: National |
|---|