The Products of Colonnata
Colonnata is a small village nestled in the Apuan Alps, a gastronomic treasure synonymous with excellence in charcuterie production. The many traditional larderies of the place are characterized by a particular production method, characteristic curing techniques and geographic specificity of the raw material, which together make the products of Colonnata unique.
The larderies of Colonnata are true sanctuaries of taste. These artisanal establishments follow centuries-old methods for processing and curing cured meats, using the area's natural resources and enhancing local traditions.
Lardo di Colonnata is the most famous product of local larderies. It is obtained from the back of the pig and is seasoned for a period that can vary from six to ten months. During this time, the marble basins and the special microclimate of the Apuan Alps impart an unmistakable flavor to the lard, with a perfect balance between softness and aromatic depth.
Pancetta stagionata di Colonnata is another specialty of the area. It is made from pork belly and is characterized by an even spread of fat and lean meat, giving it a rich, unctuous flavor. The bacon is treated with spices and herbs and then left to cure in marble basins. The result is a cured meat with an intense flavor and firm texture, ideal for preparing typical dishes or to be enjoyed simply sliced.
Guanciale di Colonnata is a product made from pork cheek. After being carefully seasoned with salt, pepper, garlic and other spices, the meat is left to age for several months. This product is particularly loved for its robust flavor and its ability to enrich traditional regional dishes such as pasta alla carbonara or all'amatriciana.
Colonnata on the Apuan Alps is a symbol of tradition, craftsmanship and gastronomic excellence. The unbreakable bond between the territory, its natural resources and the craftsmanship of its artisans makes the typical products still a precious jewel of Tuscan Tradition as a whole.Blog by Passione Toscana
The Larderies of Colonnata
The larderies of Colonnata are true sanctuaries of taste. These artisanal establishments follow centuries-old methods for processing and curing cured meats, using the area's natural resources and enhancing local traditions.
- Carrara Marble Pits: tanks used for curing cured meats, giving them a unique flavor and perfect texture.
- Selected Raw Materials: superior quality pork, often from local farms, to ensure the genuineness and taste of the cured meats.
- Flavorings and Seasoning: coarse sea salt, black pepper, rosemary, garlic and other herbs are used to massage the meat and added during seasoning so that the flavors slowly permeate over time.
Lardo di Colonnata
Lardo di Colonnata is the most famous product of local larderies. It is obtained from the back of the pig and is seasoned for a period that can vary from six to ten months. During this time, the marble basins and the special microclimate of the Apuan Alps impart an unmistakable flavor to the lard, with a perfect balance between softness and aromatic depth.
Pancetta Stagionata di Colonnata
Pancetta stagionata di Colonnata is another specialty of the area. It is made from pork belly and is characterized by an even spread of fat and lean meat, giving it a rich, unctuous flavor. The bacon is treated with spices and herbs and then left to cure in marble basins. The result is a cured meat with an intense flavor and firm texture, ideal for preparing typical dishes or to be enjoyed simply sliced.
Seasoned Guanciale di Colonnata
Guanciale di Colonnata is a product made from pork cheek. After being carefully seasoned with salt, pepper, garlic and other spices, the meat is left to age for several months. This product is particularly loved for its robust flavor and its ability to enrich traditional regional dishes such as pasta alla carbonara or all'amatriciana.
Colonnata on the Apuan Alps is a symbol of tradition, craftsmanship and gastronomic excellence. The unbreakable bond between the territory, its natural resources and the craftsmanship of its artisans makes the typical products still a precious jewel of Tuscan Tradition as a whole.Blog by Passione Toscana
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