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It's Dangerous to be a pig in Italy Last Post 01-24-2004 01:47 AM by Landshark. 6 Replies. | Sort: |
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Craig Camp 
Grape Stomper
Posts: 107
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13768
| | 01-23-2004 02:58 PM |
| Wow. I started reading this and got hungry. It's only 10AM so I had to stop. Will read later and comment, but I do love my piggies. | | | www.roguefood.com -- www.cellartracker.com | |
| Winetex
Austin, Texas
Master of Wine
Posts: 11214
| | 01-23-2004 04:01 PM |
| Has anyone watched the Planet Food where they go to Tuscany? It was truly entertaining and they ate practically every part of the pigs. I have to say everyone they were eating looked great except for the "seasoned lard" that they were slicing to put on bread. I didn't catch the Italian name for that. Eewww. | | | |
| Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13768
| | 01-23-2004 05:04 PM |
| Winetex, when we were in Montalcino, one of the antipasti courses was some sliced meats. We asked the lady what this mostly white stuff was....
'Larde!!' she said proudly.
Man was itGOOD | | | www.roguefood.com -- www.cellartracker.com | |
| Craig Camp
Grape Stomper
Posts: 107
| | 01-23-2004 05:10 PM |
| Quote:
Winetex, when we were in Montalcino, one of the antipasti courses was some sliced meats. We asked the lady what this mostly white stuff was....
'Larde!!' she said proudly.
Man was itGOOD
Lardo is from the same cut of pork that they take the pancetta (bacon) from, but it is the part that is pure fat. Every region then cures it with its own herbs and salt. It is indeed pure heaven. | | | |
| Dick W.
Barrel Filler
Posts: 1081
| | 01-23-2004 05:45 PM |
| given the choice between eating the lard cut from pancetta or nibbling on the pigs nose or hooves i will take the lard cut any day!!! | | | |
| Landshark
Barrel Racker
Posts: 1894
| | 01-24-2004 01:47 AM |
| Frankie, I could not agree more. | | | |
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