Lardo (Lard)


Originally salami typical of the province of Parma, but now produced throughout the region.
Are produced some variations depending on the type of fat used (lard of cheek and lard of back), of the shape (straight, coiled, in a gut or naked, whole or chopped with spices), and the type of flavoring used.
Ingredients: lard of cheek or back, salt, sage, garlic, laurel, cloves, juniper, peppercorns, rosemary, spices from various sources, which vary by manufacturer and bovine gut.
The shape varies from rectangular to the cylinder, connected and/or bagged.
Preparation: weeding and trimming the fat, preparation of tanning, dry salting, storage at scattered pieces of tanning in special airtight containers, stop off at 4° C for at least 30 days, stop again at room temperature until drying is complete, splinting or bagging  if any, and tie with string.
Maturing at cellar temperature for 1-5 months to a year.
There is a variable maturing, according to the size, a minimum of 30 days to over a year.
It comes in "slices" of varying size and weight, generally square with a thickness of about 3 cm. The appearance is pinkish white uniform with no stains or streaks, covered with rind on one side.
in the product rolled up or sausage,  the rind is placed on the outside, wrapped (depending on type) in the gut, by rope or net, which gives it a brown color, more or less. As we said there are some variants used in local cuisine and among the best known like "Gras pist" (dialect language) certainly the most "tasty".


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