Lardo di Colonnata (about 3kg)

Lardo di Colonnata

TASTE:
The prime material is pork lard that is gleaming white, soft and aromatic and although the great amount of salt used, it's very mild.
TIPS:
To taste it in the best way, cut the central side, separating the low hard part ('cotenna') and the spicy high one. Cut slim slices and put them on the warm toasted bread (it is possible to add also a slice of fresh tomato with no dressing).
After the cut, fold the cotenna on the lardo's body, making sure that the salt surrounds it and fold it with a humid piece of cloth and keep it in a fresh room or in the fridge near the vegetables.

MAKING PROCESS:
A honeycomb of slits are made in the fat, and sea salt rubbed into them.
The sides of the 'conca', a large tub-like marble pot, are rubbed with garlic before the first layer of salt, herbs and spices is put in it, followed by a layer of fat. Layers of ingredients are alternated to fill the container, which is closed tightly with a lid.
After six months, the lard is ready. This age-old process, the particular climes of the region and the special conca di marmo transform such a basic substance into the unique and highly celebrated 'Lardo di Conca di Colonnata'.

Fat pork, salt and spices