Lardo Di Colonnata
Lardo di Colonnata is a type of Italian cured pork fat, specifically from the Colonnata region of Italy. It's cured with a mixture of salt, pepper, rosemary, and garlic, then aged in marble containers.
Ingredients - Serves 10
- Marble container - 1
- Garlic - 10 cloves
- Fresh rosemary - 30 g
- Black pepper - 30 g
- Sea salt - 500 g
- Pork back fat - 1 kg
Let's Get Started
- Clean the pork back fat, removing any meat or blood.
- In a bowl, mix the sea salt, black pepper, rosemary, and minced garlic.
- Rub the mixture all over the pork back fat, making sure it's well covered.
- Place the pork back fat in the marble container and cover it with the remaining salt mixture.
- Cover the container and let it cure in a cool, dry place for at least 6 months.
- After 6 months, the Lardo di Colonnata is ready. It can be thinly sliced and served on warm toasted bread.
Dietary Info
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Calories: 250
- Fat: 20g
- Carbs: 0g
- Protein: 15g
- Sodium: 500mg
- Sugar: 0g
