To produce "Pancetta steccata di Colonnata", we use pork meats, suitable for hams of Parma and San Daniele DOP with selected and ripe meats, worked by hand, without dyes and preservatives, aged at room temperature. Once cut and trimmed, this bacon is placed in the marble basins of Colonnata with natural coarse sea salt, black and/or white pepper, spices, Italian garlic and rosemary. After 20 days, they are cleaned from salt and spices, cooked by hand and splinted (tight between two wooden "cassettes"). Then, they are hung for 30 days and continue their maturing for another two months in the air of the Apuan Alps and in cellars.
€7.00 - €40.00
The 'Guanciale di Colonnata' is made by sectioning the part with lean veins and fine fat of the bacon of an Italian heavy pig, suitable for the Parma and San Daniele hams DOP. The rectangular pieces are put in Colonnata marble basins and covered with coarse natural sea salt, black and/or white pepper, mixed spices, Italian garlic, rosemary. After two months of seasoning, the bacon is cleaned by removing salt and spices, then it is covered with black pepper and matures again for about three months, alternating exposure to the wind and light of the Apuan Alps to periods of rest in the cellar. It has a strong flavor, spicy and herbaceous aroma.
The 'Vergazzata di Colonnata' is a stretched bacon, matured in marble basins. It has rectangular shape and a rind on the lower surface. Its texture is quite soft. Taste and smell are very intense, due to the presence of aromatic herbs and spices on its surface.
The "Lardo di Colonnata" is made with Italian heavy pig lard whose meat is also used for Prosciutto di Parma DOP. More than 5 cm tall, squared and trimmed, it is placed in the marble basins of Colonnata, covered with sea salt, black pepper, various spices, Italian garlic and local rosemary for a 6-month seasoning. When cut, it gives off spicy and sweet aromas; it has a soft and compact fabric, deep sweetness, herbaceous reflections.
The 'Lardo di Maiale Nero' is made with pork meat from Cinta Senese. More than 5 cm tall, squared and trimmed, it is placed in the marble basins of Colonnata, covered with sea salt, black pepper, various spices, Italian garlic and local rosemary for a maturation of 8 months. When cut, it gives off spicy and sweet aromas; it has a soft and compact fabric, deep sweetness, herbaceous reflections.
Obtained from the upper loin part. The Capicollo has a very dark red color meat, veined with white fat tending to pink. At first, its flavor is pungent, but then becomes wide and deep with a sweet and aromatic taste.
This bacon is obtained from the undercoat of Calabrian 'Suino Nero', tanned with sweet salt of Cervia for about 12 days and washed with wine vinegar. It is then matured for a period of 90 to 120 days to achieve a product with a firm and succulent consistency, animal scents and fruit returns.