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Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices.^[1]

The most famous lardo is from the Tuscan frazione (hamlet) of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this marble. Lardo di Colonnata is included in the Ark of Taste catalog of heritage foods as well as enjoying PGI (protected geographical indication) status since 2004.^[2] It is composed of over 90% lipids.^[3]

Another prized form of lardo is Vallée d'Aoste Lard d'Arnad, a PDO product from the comune (municipality) of Arnad, in Aosta Valley. Both superior types of lardo may be served very thinly sliced as an antipasto. With this salume in Emilia-Romagna region is made a sauce called Pesto alla Modenese

References

^ Gold, Jonathan (2007-07-25). "Slab City: On the meat trail, a lardo dream". LA Weekly. Retrieved 2007-08-04.
^ "Lardo di Colonnata". Tuscanjourney.org. Archived from the original on June 17, 2008. Retrieved 29 October 2011.
^ R Nuvoloni; A Nannipieri; E Purini; F Pedonese; B Turchi; B Torracca; O Benini (August 2, 2012). "Characterisation of PGI lardo di Colonnata" (PDF). Italian Journal of Food Safety. 1 (4): 81–85. doi:10.4081/ijfs.2012.4.81. ISSN 2239-7132. OCLC 4951289742. Archived from the original on April 28, 2016 – via DOAJ. {{cite journal}}: External link in |via= (help)

External links

Lardo in the online Culinary Heritage of Switzerland database.

[1] Gold, Jonathan (2007-07-25). "Slab City: On the meat trail, a lardo dream". LA Weekly. Retrieved 2007-08-04.

[2] "Lardo di Colonnata". Tuscanjourney.org. Archived from the original on June 17, 2008. Retrieved 29 October 2011.

[3] R Nuvoloni; A Nannipieri; E Purini; F Pedonese; B Turchi; B Torracca; O Benini (August 2, 2012). "Characterisation of PGI lardo di Colonnata" (PDF). Italian Journal of Food Safety. 1 (4): 81–85. doi:10.4081/ijfs.2012.4.81. ISSN 2239-7132. OCLC 4951289742. Archived from the original on April 28, 2016 – via DOAJ. {{cite journal}}: External link in |via= (help)

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@@ Line 1: / Line 1: @@
-{{Short description|Cured and seasoned strips of pig fat}}
+{{Short description|Italian cured and seasoned strips of pig fat}}
 {{For|the settlement in British Columbia, Canada originally named Lardo|Lardeau}}
 {{Distinguish|Lard|Lardon}}
+{{Italics title}}
+[[File:Lardo-bergamo-20231229 03.jpg|thumb|Three types of ''lardo'', thinly sliced]]
+[[File:Il candido Lardo di Colonnata.JPG|thumb|''Lardo di Colonnata'']]
+[[File:Conca di marmo (Colonnata).jpg|thumb|Marble basin for curing ''lardo di Colonnata'']]
+'''''Lardo''''' is a type of ''[[Salumi|salume]]'' made by [[Curing (food preservation)|curing]] strips of [[fatback]] with [[rosemary]] and other herbs and spices.<ref>{{cite news  | first = Jonathan | last = Gold | author-link =Jonathan Gold | title = Slab City: On the meat trail, a lardo dream | url = http://www.laweekly.com/2007-07-26/eat-drink/slab-city/ | work = LA Weekly | date = 2007-07-25 | access-date = 2007-08-04 }}</ref>
+The most famous ''lardo'' is from the [[Tuscany|Tuscan]] ''[[frazione]]'' (hamlet) of [[Colonnata]], where ''lardo'' has been made since [[Ancient Rome|Roman]] times. Colonnata is a ''frazione'' of the larger city of [[Carrara]], which is famous for its marble; Colonnata is itself a site where [[Carrara marble]] is quarried and, traditionally, ''lardo'' is cured for months in basins made of this marble. '''''Lardo di Colonnata''''' is included in the [[Ark of Taste]] catalog of heritage foods as well as enjoying [[Geographical indications and traditional specialities in the European Union#Protected geographical indication (PGI)|PGI]] (protected geographical indication) status since 2004.<ref>{{cite web|title=Lardo di Colonnata |url=http://www.tuscanjourney.org/made-in-tuscany/lardo-di-colonnata/ |publisher=Tuscanjourney.org |access-date=29 October 2011 |url-status=dead |archive-url=https://web.archive.org/web/20080617130546/http://www.tuscanjourney.org/made-in-tuscany/lardo-di-colonnata/ |archive-date=June 17, 2008 }}</ref> It is composed of over 90% [[lipid]]s.<ref>{{cite journal | url = https://www.pagepressjournals.org/index.php/ijfs/article/view/812| via = [https://archive.today/20200906211027/https://doaj.org/article/6df7d7c0c5b2422c9cbad2b2c6ef1e02 DOAJ] | title = Characterisation of PGI lardo di Colonnata |author1=R Nuvoloni |author2=A Nannipieri |author3=E Purini |author4=F Pedonese |author5=B Turchi |author6=B Torracca |author7=O Benini | oclc =  4951289742 |journal  = Italian Journal of Food Safety | date = August 2, 2012 | volume = 1 | issue = 4 | pages =81–85 | doi = 10.4081/ijfs.2012.4.81 | format = PDF | issn =  2239-7132 | archive-url = https://web.archive.org/web/20160428085151/https://www.pagepressjournals.org/index.php/ijfs/article/view/ijfs.2012.4.81/477 | archive-date = April 28, 2016 | url-status = live| doi-access = free }}</ref>
-[[File:Il candido Lardo di Colonnata.JPG|thumb|250px|''Lardo di Colonnata'', sliced thinly for consumption]]
-'''Lardo''' is a type of ''[[Salumi|salume]]'' made by [[Curing (food preservation)|curing]] strips of [[fatback]] with [[rosemary]] and other herbs and spices.<ref>{{cite news  | first = Jonathan | last = Gold | author-link =Jonathan Gold | title = Slab City: On the meat trail, a lardo dream | url = http://www.laweekly.com/2007-07-26/eat-drink/slab-city/ | work = LA Weekly | date = 2007-07-25 | access-date = 2007-08-04 }}</ref>
+Another prized form of ''lardo'' is ''[[Vallée d'Aoste Lard d'Arnad]]'', a [[Protected designation of origin|PDO]] product from the ''[[comune]]'' (municipality) of [[Arnad]], in Aosta Valley. Both superior types of ''lardo'' may be served very thinly sliced as an [[antipasto]]. With this [[Salumi|salume]] in [[Emilia-Romagna]] region is made a sauce called ''Pesto alla Modenese''
-[[File:Conca di marmo (Colonnata).jpg|thumb|250px|Marble basin for curing ''lardo di Colonnata'']]
+==See also==
-The most famous lardo is from the [[Tuscany|Tuscan]] hamlet of [[Colonnata]], where lardo has been made since [[Ancient Rome|Roman]] times. Colonnata is a ''[[frazione]]'' of the larger city of [[Carrara]], which is famous for its marble; Colonnata is itself a site where [[Carrara marble]] is quarried and, traditionally, lardo is cured for months in basins made of this marble. '''''Lardo di Colonnata''''' is now included in the [[Ark of Taste]] catalog of heritage foods as well as enjoying IGP ([[Geographical indications and traditional specialities in the European Union|protected geographical indication]]) status since 2004.<ref>{{cite web|title=Lardo di Colonnata |url=http://www.tuscanjourney.org/made-in-tuscany/lardo-di-colonnata/ |publisher=Tuscanjourney.org |access-date=29 October 2011 |url-status=dead |archive-url=https://web.archive.org/web/20080617130546/http://www.tuscanjourney.org/made-in-tuscany/lardo-di-colonnata/ |archive-date=June 17, 2008 }}</ref> It is composed of over 90% [[lipid]]s.<ref>{{cite journal | url = https://www.pagepressjournals.org/index.php/ijfs/article/view/812| via = [https://archive.today/20200906211027/https://doaj.org/article/6df7d7c0c5b2422c9cbad2b2c6ef1e02 DOAJ] | title = Characterisation of PGI lardo di Colonnata |author1=R Nuvoloni |author2=A Nannipieri |author3=E Purini |author4=F Pedonese |author5=B Turchi |author6=B Torracca |author7=O Benini | oclc =  4951289742 |journal  = Italian Journal of Food Safety | date = August 2, 2012 | volume = 1 | issue = 4 | pages =81–85 | doi = 10.4081/ijfs.2012.4.81 | format = PDF | issn =  2239-7132 | archive-url = https://web.archive.org/web/20160428085151/https://www.pagepressjournals.org/index.php/ijfs/article/view/ijfs.2012.4.81/477 | archive-date = April 28, 2016 | url-status = live| doi-access = free }}</ref>
+{{Portal|Italy|Food}}
+* ''[[Salo (food)|Salo]]'' – a similar Slavic food
+* ''[[Vallée d'Aoste Lard d'Arnad]]''
+==References==
-Another prized form of lardo is the [[Vallée d'Aoste Lard d'Arnad]], a [[Protected designation of origin|PDO]] product from the area of [[Arnad]] in [[Aosta Valley]] of northwest Italy. Both superior types of lardo may be served very thinly sliced as an ''[[antipasto]]''.
-== See also ==
-{{Portal|Food|Italy|Switzerland}}
-* [[Salo (food)]], a similar Slavic food
-== References ==
 {{Reflist}}
-== External links ==
+==External links==
+{{Commons category}}
 * {{Kulinarischeserbe.ch|292}}
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