What is Colonnata Lard?
Colonnata lard is a type of cured pork fat that originates from the small village of Colonnata in Italy. It is known for its delicate flavor and melt-in-your-mouth texture. Traditionally, Colonnata lard is made by layering pork fat, salt, and a variety of herbs and spices in marble containers, known as “conca.” After curing for several months, the lard is ready to be enjoyed.
What You’ll Need:
- 2 pounds (900 grams) pork fat
- 1/3 cup sea salt
- 1 tablespoon freshly ground black pepper
- 4 cloves garlic, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Zest of 1 lemon
Step 1: Prepare the Pork Fat
Cut the pork fat into small cubes, around 1-inch in size. Ensure that the fat is cold, as this makes it easier to work with.
Step 2: Season the Fat
In a bowl, combine the sea salt, black pepper, minced garlic, lemon zest, and finely chopped herbs. Mix well to create a flavorful seasoning.
Step 3: Layer the Ingredients
In a clean, sterilized container, layer the pork fat cubes with the seasoning mix. Start with a layer of fat, followed by a sprinkle of the seasoning. Repeat this process until all the fat and seasoning are used, ensuring that the top layer is seasoning.
Step 4: Cure the Lard
Cover the container with a tight-fitting lid or plastic wrap. Place it in a cool, dark place, like a cellar or refrigerator, for at least 3 months. During this time, the pork fat will cure and the flavors will meld together to create the characteristic taste of Colonnata lard.
Step 5: Enjoy!
After the curing period is over, your homemade Colonnata lard will be ready to use. Slice it thinly and use it to add a rich and indulgent flavor to your favorite dishes. It’s perfect for frying, sautéing, or even spreading on warm bread.
- Top tip: Make sure to store your lard in a cool, dry place to ensure it stays fresh.
Now that you know the steps involved, why not give it a try? Making Colonnata lard at home is a rewarding and delicious culinary adventure that is sure to impress your friends and family. Enjoy!