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Delicious Italy recently
visited Colonnata and the
Apuan Alps.
What a place. The whole zone
has been a centre for the
quarrying and working of marble
since Roman times.
Hard work in terrible conditions
and the job is just as tough
as it used to be.
For example the driver sof
the huge lorries ferrying
the stone up and down the
quarries are highly skilled
and the work is passed on
within the community. No outsider
dallowed.
The local lardo kept people
fed and nourished while they
worked.
Yet, what was once a rough
and ready lunch is now a sought
after delicacy and one of
Italy's typical product success
stories.
It is made from the back
of the pig and is prepared
by first cutting the meat
and treating the individual
pieces with salt and spices
such as cinnamon.
They are then immersed in
brine and placed inside a
vessel excavated from the
marble.
So starts a slow process
of seasoning in a unique microclimate
at the end of which the meat
achieves its distinctive smell
and smooth consistency.
Cut into slices at least
5cm wide the lardo can be
white or slightly red. To
serve, the meat is layed on
hot toast.
If it is produced well the
whole combination should just
melt in the mouth.
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