Cured meat
Lardo di Colonnata
Quick answer
Lardo di Colonnata is pork back fat cured with herbs in marble basins near Carrara.
It is silky, aromatic and melts on warm bread.
How to use it: slice paper-thin over hot toast.
- Type
- Cured meat
- Origin
- Tuscany (IGP)
- Made from
- Pork back fat
- Best uses
- slice paper-thin over hot toast.
Related
More italian cheeses & cured meats
Next up
Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.
Try this recipe
Acquacotta
Onions, tomatoes, poached eggs and toasted bread.
Try this recipe
Zuppa di Farro
Farro, beans and vegetables in a hearty bowl.
Next watch
The Green Jacket Grill
Sunday at the majors: a shaky lie in the tall grass, a caddie who has seen this before, and Uncle Larry sinking the putt of his life — then hoisting Sally on the eighteenth green with a sausage link where the trophy should be.
Quick answer
How do you make sausage and peppers for a large group?
Plan about one link (roughly ¼ pound) per person as a sandwich, or 1½ links as a main plate, plus about half a pepper and a quarter onion each. Cook in batches on sheet pans at 425°F or on the grill, then hold everything warm in a covered roaster or slow cooker with a little sauce or stock.