Lardo
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Lardo is a type of salume made by curing strips of fatback with salt, rosemary, and other herbs and spices.[1]
The most famous lardo is from the Colonnata, Tuscany, where lardo has been made since Roman times. Colonnata is a frazione (hamlet) of the city of Carrara, which is famous for its marble; traditionally lardo is cured for months in basins made of Carrara marble, which is quarried in Colonnata. Lardo di Colonnata is included in the Ark of Taste catalog of heritage foods and has been a protected geographical indication (PGI) since 2004.[2]
Lardo is composed of over 90% lipids and 3–5% salt.[3][4]
See also
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References
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- ^ Page Module:Citation/CS1/styles.css has no content.Gold, Jonathan (2007-07-25). "Slab City: On the meat trail, a lardo dream". LA Weekly. Retrieved 2007-08-04.
- ^ Page Module:Citation/CS1/styles.css has no content."Lardo di Colonnata". Tuscanjourney.org. Archived from the original on June 17, 2008. Retrieved 29 October 2011.
- ^ Page Module:Citation/CS1/styles.css has no content.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.
- ^ Page Module:Citation/CS1/styles.css has no content.Julian (2026-01-30). "Nasty Bits Lardo Cured Fat: How to Use It Safely & Flavorfully". lifetips.alibaba.com. Retrieved 2026-04-03.
External links
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- Lardo in the online Culinary Heritage of Switzerland database.
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