[Sca-cooks] Parchment-like bacon ...

Christiane christianetrue at earthlink.net
Wed Mar 19 11:36:13 PDT 2008

-----Original Message-----
>From: Robin Carroll-Mann <rcarrollmann at gmail.com>
>Sent: Mar 19, 2008 12:38 PM
>To: Christiane <christianetrue at earthlink.net>, Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Subject: Re: [Sca-cooks] Parchment-like bacon ...
>FWIW, the word used in the French is "lart" ("lard" in more modern
>French spelling).
>Brighid ni Chiarain
>My NEW email is rcarrollmann at gmail.com

Thought I'd add a photo of what lardo di Colonnata looks like sliced:


Lardo is made throughout Italy, but it's particularly a specialty of Tuscany and the di Colonnata stuff is the "official" lardo. Traditionally, the di Colonnata stuff is cured with "black pepper, sea salt, little pieces of garlic, rosemary, cinnamon, nutmeg, coriander, cloves, aniseed, sage and origano." (from here: http://www.tuscanjourney.org/made-in-tuscany/lardo-di-colonnata/).

Now I want to go find some and wrap some quail in it ...


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