Sunday, 28 February 2016

lardo di colonnata

As a confirmed vegetarian, I was delighted to be whisked up in to the mountains to watch the final layer of lardo di colonatta being laid down. We were in the old family home which is built on the side of the mountain. The ground floor where we were, originally housed animals and the family lived above. Thank you Fabriccio, it was fantastic.
 The smell of the herbs when the lid was taken off the hand carved and ancient marble box was wonderful,
Fabry salting the pork fat
 Adding the next layer of pork fat

 Another thick layer of salt
 a secret recipe of herbs added
 more herbs

and wait 6 months before eating. I will be at home by then.

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