RuvidaMente
Only recently discovered by elite restaurants and gourmets, the lard produced in Colonnata, a small town in the Apuan Alps whose only resource has been hard work in the
quarries for centuries, has always been produced for self-consumption and has rarely faced longer journeys than the one that leads from the village to Carrara.
Its extraordinary quality is largely determined by the container used for seasoning, tanks made of marble because on site it was the material at hand and at no cost and
which proved to be ideal thanks to the porosity that guarantees the final product a perfect taste balance.
The preparation requires that the marble tanks are first rubbed vigorously with garlic, then a generous layer of sea salt, pepper, spices (cinnamon, cloves, coriander
is placed on the bottom: each family has its own secret recipe), rosemary, sage and garlic.
On top of this "scented bed" the pieces of lard are arranged, then proceed alternating aromas and lard until the tub is full. Leave the tank covered for a
week, then cover everything with a brine of water and salt, close it again and leave to mature for at least six months in cool rooms.
At the time of consumption, the pieces of lard are cleaned from the tanning and served in very thin slices after placing them on warm croutons of rustic bread: an
experience that has no equal.
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