At some point everyone gets his fat off. And if that is enough, that it is spattered "Gelderland bacon" from the turbocharged tormenting pig, it has at least a small advantage in his life: he does not need to read this text any further. But if you expect more of the earthly existence and also want to get to know a new Gaumendiamanten, should have a real "Lardo di Colonnata" cut open.
Best as paper-thin as possible. Because this unique pork bacon develops such a noble aroma that it belongs to one of the few types of bacon used in the top gastronomy. Even as paper-thin slices, this delicacy unfolds more taste than anything else that can be had from industrial production as "bacon". From the pleasure factor is at best still the Guanciale at eye level, with which we have recently wrapped shrimp.
As always with processed food, this is due to three factors: the quality of the raw material, the omission of all additives beyond salt, herbs and spices, as well as the knowledgeable and time-wasting manual production. This is how super delicacies are made - and the list of ingredients in the "Lardo di Colonnata" by Giannarelli is accordingly monosyllable: Italian pork bacon, sea salt, fresh garlic and rosemary, pepper. Point.
Run by Marino Giannarelli's third-generation butchery in the village of Bedizzano, near the quarries of Colonnata on Monte di Carrara, in the heart of the Tuscan "marble pastel", Lardo has been producing since the fifties, following a recipe more than 2000 years old. In addition to the sparing seasoning there are Italian pigs whose meat is also used for DOP Parma ham: In the "Lardo di Maiale Nero" (bacon from black pig) this is the ancient breed Cinta Senese. Now it only takes one more ingredient: a lot of time.
The bacon sides mature for up to eight months in well-ventilated rooms in cuboid "conche di marmo" (marble basins). This is one of the reasons why the company was ennobled by Carlo Petrini in 1999: the founder of the Italian "Slow Food" movement personally added Marino Giannarelli's butcher to the illustrious "Arche des Geschmacks" - a certificate that only the best craft small businesses receive. To be on the safe side, you should also pay attention to the plastic clip with the ID number when purchasing, which must be tweaked in any genuine EU-certified ("IGP") Lardo.
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Fillet, lardo, mushrooms: best ingredients, perfect tasteBack fat instead of salt shaker
This Lardo develops on the palate in addition to incomparable aromas and an almost violent saltiness. This saves any further seasoning when barking (with slices of bacon) from seafood or game fillets. It can also be used to spice up whole dishes. In our today's hobby kitchen recipe for "pappardelle with beef fillet, lardo and mushrooms", salt only appears in the cooking water of the pasta and in the sliced Parmesan shavings. Otherwise, only pepper and fresh basil support the intrinsic flavors of the ingredients.
The trick is to first slice the lardo thinly - preferably with a bread slicer - and slowly let it out at low temperature in a coated pan. The slices shrink to ultra-large, small chips that end up as a topping over the pasta. Do not work too hot, otherwise the bacon will burn in seconds!
The exuberant grease transports the Lardo flavor into the mushrooms and onions, which are then fried in it - and thus penetrates the entire dish. The addition of red wine and a little broth and at the end freshly highlighted strips of spring onions and semi-dried tomato fillets, the food needs no more sauce. It tastes juicy and, thanks to the roasted aromas of the lardo chips and the crispy sirloin strips, wonderfully hearty.