The Protected Geographical Indication "Lard" is reserved for the delicatessen product that meets the conditions and requirements set out in the product specification.
The area of production of "Lard" is represented exclusively by Colonnata, mountainous hillside of the town of Carrara, province of Massa Carrara.
Herds of pigs for the production of "Lard" must be located in the territory of the following regions: Tuscany, Emilia-Romagna, Veneto, Friuli-Venezia Giulia, Lombardy, Piedmont, Umbria, Marche,
Lazio and Molise.
The "Lard" is obtained by corresponding cuts of meat from the fat layer (cleaned up from the sugnosa) covering the back of the occipital region to the rump and round to the belly.
The thickness must be greater than 3 cm.
The ingredients for the processing and maturation of the product are: natural sea salt, ground black pepper, fresh rosemary, peeled and coarsely diced garlic.
These ingredients are binding, subject in each case to the discretion of the manufacturer to determine the quantity of the same.
The manufacturer can also use other spices, whole or ground, especially cinnamon, star anise, coriander, nutmeg and cloves and other herbs, especially sage and oregano.
Excludes substances lyophilized, natural flavors, naturidentici and artificial preservatives, additives and starters.
The microclimate in the area of processing are determinant in the dynamics of the production cycle.
Production is seasonal and carried out from September to May, including, of each year.
The fat must be fresh.
No later than 72 hours of slaughter must be trimmed, coated with salt and then placed in special
marble basins, known locally as basins, have previously been rubbed with garlic, alternating layers of lard with other ingredients to the filling of the container.
When completed, the basin will be affixed to the cover.
The basins are containers of white marble tub-shaped, made with
dall'agro marble material from the "Canaloni" Basin Colonnata, the composition and structure of which ensure optimal curing and aging of the product.
The chambers can be derived from the emptying of a single block of marble or by sheets of thickness not
2 cm below carefully assembled.
With regard to the cover of the locks, this will be of marble or other suitable material.
The fat must remain in the basins for a maturation period of not less than six months.
Curing must take place in premises with little ventilation and no artificial air-conditioning, so as not to compromise the natural humidity.
During maturation the producer will have to check the consistency of the cd. "Salamora", which is the liquid expressed from lard as a result of prolonged contact with salt.
Where the fat did not form "Salamora" in sufficient quantity, the producer may integrate the quantity of the same with a cold solution of water saturated with sodium chloride, obtained by the melting of sea salt, to the extent necessary to optimal preservation of the product.
When released for consumption the "Lard" has the following characteristics:
Shape: variable, usually rectangular; thickness of not less than 3 cm.
extemal appearance: the lower part of the rind remains on while the upper part is covered by the darkened seasoning salt by aromatic herbs and spices; It may be present a thin strip.
Overall the product appears humid, with homogeneous texture and soft, white, slightly pinkish or brownish.
Bouquet: fragrant and full of aroma.
Taste: fresh, delicate taste, almost sweet, slightly savory when from the rump, enriched with the aromatic herbs and spices used in processing.
The product is marketed in pieces of varying weights, from 250 5000 in grams, vacuum-packed in plastic packaging or other suitable material, or in other forms such as to ensure the preservation of its organoleptic characteristics.
Lard potra 'also be sold sliced or diced and packaged.
Operations preaffettatura and grinding with subsequent packaging can be made exclusively in the production area and shall not affect the organoleptic characteristics of the product.
The final vendor may proceed slicing on the bench, taking care
to safeguard the special seal is not reusable.
The evidence concerning the origin of the product consist of:
historical references, such as the many testimonies proving over time the exclusive link with the territory of the particular form of processing and storage of fat, the attribution of the fame of the country for this activity, the
local presence of marble basins dating from the seventeenth, eighteenth and nineteenth centuries;
religious references, such as the local cult of Saint Anthony, considered for centuries inspired the healing of the "sacred fire" through applications of lard on the skin, as well as the dedication of the parish church in San Bartolomeo, patron saint of butchers;
cultural references, such as the performance of a traditional festival of lard to coincide with the feast of St. Bartholomew;
Gastronomic references, such as the numerous claims in time on the goodness of the product combined with information on the origin of the product exclusively from Colonnata;
social and economic references, such as the presence of producers for years engaged in this type of production methods with fair and consistent.
The traceability of the product is proven also by the entry of pig farmers, slaughterers, producers and packers in a register kept by the inspection.
The elements that the link with the environment are:
geographical and climatic factors, consisting in altitude high enough, in heightened humidity, in moderate summer temperatures and limited annual and daily temperature, which together generate a unique microclimate particularly suitable for the processing and storage of the product in naturally;
economic and social factors, consisting of the deep roots of the production activity in the lives of the marble quarry workers of Colonnata, which could have a highly caloric food, need to withstand the
difficult working conditions in the quarries;
production factors, consisting of the easy availability of the raw material on site, basic ingredients and the special marble (from the location of the "Canaloni") necessary for the preservation of the product, in the permanence of the product in the special atmosphere of "cellars" Colonnata and the use of methods of processing and storage in time-honored forms consistently and equitably.
The Italian text is taken from:
Product specification - Lard