Is Colonnata lard coming back into fashion? Certainly, when it arrives on the table it takes center stage with its opulent aromas and unmistakable taste. Let's see everything there is to know about lard and which wines to pair it with.
A little history of lard, together with five wine pairings.
Lardo di Colonnata: what you need to know
Lardo di Colonnata PGI is an excellent cured meat obtained from the back fat of selected pigs , salted and matured in marble basins, important for its high quality and particular processing method.
It is produced in Colonnata, a hamlet of the municipality of Carrara (in the province of Massa-Carrara). The pig farms intended for the production of Colonnata lard must be located in Tuscany, Emilia-Romagna, Veneto, Friuli-Venezia Giulia, Lombardy, Piedmont, Umbria, Marche, Lazio or Molise.
Where does lard come from?
Lard comes from the fat of the pig , in particular that placed under the rind at the back, neck and upper part of the shoulders. It looks like a white block with pink shades; it is subjected to salting, flavoring and seasoning. It's very tasty.
History of lard
In the West, lard has been eaten since Antiquity, since the time of the Greeks. For centuries it has been the main condiment of succulent dishes and until recently it has literally fed generations of people , especially in continental Italy and the Po Valley, also taken from the animal that most of all embodies peasant culture.
Its decline began in the 1960s, in favor of the advent of less caloric foods. The trend has only just reversed in recent times and today Colonnata lard is experiencing a certain resurgence in popularity.
What are the properties of lard?
Above all: being very fat, it is highly nutritious, rich in polysaturated acids and essential fatty acids , useful for nutritional purposes.
How many calories does lard have?
One pound of lard provides approximately 891 calories. Not a little.
How is Colonnata lard processed?
Colonnata PGI lard is matured for 6 months in marble basins previously rubbed with garlic, where it is placed in layers and seasoned with herbs, spices and flavourings.
How many versions can lard be used in?
Colonnata lard is first and foremost a cold cut : in the classic formula it stands alone sliced very thinly or on crostini or polenta, enriched with rosemary or thyme if you like.
But lard also enriches the sauté for many preparations, such as delicious rustic soups. It can also accompany and wrap many types of meat, but not only: from roasted birds to game, from snails to prawns, even plums or pears.
How to combine Colonnata lard?
To match lard, its characteristics must be kept in mind. Mainly: greasiness and aromaticity . And then the lard expresses itself in a direct way, which is why it demands simplicity and frankness from the wine too.
What wines should you pair Colonnata lard with?
Colonnata lard and Lambrusco Grasparossa
The first pairing we propose is with Lambrusco Grasparossa, a territorial type. Lambrusco Grasparossa has excellent acidity and effervescence , characteristics capable of perfectly counteracting the greasiness and greasiness of the lard.
Lard from Colonnata and Morellino di Scansano
As seen, Lardo di Colonnata requires wines characterized by significant acidity and also excellent structure and persistence , to keep up with its intense flavours. Morellino di Scansano is perfect for contrasting its aromatic intensity .
Colonnata and Barbera lard
Another fresh red, with nice acidity ? Barbera, a wine that supports the strong flavor of lard and degreases the palate. Barbera is suitable for pairing both in the still version and in the sparkling version, thanks to the strong acidity typical of the vine.
Lard from Colonnata and Classic Valpolicella
Another wine very suitable for pairing with lard is Valpolicella Classico. It counteracts the sweet tendency, greasiness and fattiness of Colonnata lard. Here, it is the soft tannin and the still important acidity that cleanse the palate.
Colonnata lard and Prosecco
If you want to try a different pairing, avoiding reds, a Valdobbiadene Prosecco can have its say in combination with lard: the bubbles and acidity cleanse the mouth and the fresh aromas go very well with those of the lard.