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.
List of products by brand GIANNARELLI
In 1953, our father, Nestore Giannarelli, opened his butcher-delicatessen in Bedizzano, the largest village above Carrara, in the marble slope of Colonnata. Here, he began to produce typical salami and, above all, lard, the most common topping for the quarrymen of those countries.
Lardo di Colonnata.
In 1954, Nestore Giannarelli opened his butcher-delicatessen in Bedizzano, a village above Carrara, in the marble slope of Colonnata. Here, he began to produce typical salami and, above all, lard, the most common “topping” for the quarrymen of those countries.
The family tradition is handed down from father to son and, in 1996, Marino registers the brand "Lardo di Colonnata" giving life, the following year, to a company that produces typical local meats: Lardo, Pancetta and Guanciale. Working in full compliance with the rules and the absolute health of its products, the Giannarelli family, today boasts a national and international clientele, both as a restaurant and as distributors of excellent food products. Giannarelli products comes from a deep bond between tradition and territory. Observe the lard and you can see the veins of our marbles; inebriate by the scent to appreciate the hints that will bring to mind the sea air and the salty smells of pine forests. Our lard, on a simple slice of bread, ensures you a moment of pure goodness.
The Lardo cream is a traditional Tuscan product, suitable for everyone, ideal for quick snacks and as a seasoning for different dishes. Excellent if used for the lacquering grilled meats or instead of sautéed as a flavoring.
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.
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.
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.