Salo has always been staple food of the poor, for the best cuts of pork carcass battered, those who could pay for them or take away. So the poor have learned to procure fat for future use by pickling, sometimes smoked, and further aging. Virtually every nation will claim that their fat - the best in the world. Russian and Ukrainian, will be for its "fat", the Belarusians for their "fat", German for "peg" for the Balkan Slavs "Slanina" Poles for "sloninu" Americans for "fetbek", etc. But if anyone ever tried «Lardo di Colonnata» or «Valle dAosta Lardo dArnad» hardly dare to challenge the superiority of the latter two.
«Lardo di Colonnata» comes from the small mountain town, if not the village Colonnata, located next to the famous Carrara marble developments that in the Apuan Alps of northern Tuscany. Local men are mostly employed in the quarries traditionally took with them to snack Lardo, upotreblinya along with other typical Italian food - bread, olives and tomatoes. Currently Lardo ceased to be a food of the poor, and has become a local landmark, even eclipsed the glory of Carrara marble. Yes, Colonnata owes its existence marble, and his fame - fat. A small amount, almost clandestine production (because of the constant "raids" of the local sanitary inspection) is unable to meet the growing demand for this product, and that the market has already appeared fake, which have the same relation to the real thing as Borzhom Manufactured in Yessentuki to his Georgian counterpart.
Lardo - the product is very ancient. Even Emperor Justinian legally obliged to supply the army Lardo to legionnaires had enough energy in campaigns and battles.
The originality of the cooking process Lardo is based primarily on the use of troughs carved out of the local Carrara marble. As is well known sculptors very thorough approach to the choice of the stone, and if you find any flaw, they will refuse to from him. In order not to waste good, the local decided to use discarded marble blocks, hollowing of them a bath or trough for salting and aging lard. Marble has unique properties for food storage. It provides the necessary temperature and humidity, and is a natural "preservative", as the use of modern preservatives in Colonnata prohibited.
When cooking using fat from pigs that come from Parma and San Daniele, famous for its ham. Pigs must be at least 9 months and weigh at least 160 kg. Manufacturers currently taking his ham and bacon are sent to Colonnata.