Lard from Siena (Lardo di Siena) is a cherished cured pork fat hailing from the Siena region in Tuscany. Known for its rich flavour and unique preparation method, this lard is a speciality that reflects the culinary heritage of Tuscany.
Characteristics:
- Texture: Lardo di Siena has a smooth, creamy texture that is soft yet firm enough to be sliced thinly. Its fat is evenly distributed, creating a luxurious mouthfeel that melts pleasantly when consumed.
- Flavour: The flavour of Lardo di Siena is rich and savoury, with a subtle sweetness and aromatic depth. It is seasoned with a blend of herbs and spices that may include garlic, rosemary, thyme, and sometimes black pepper or juniper berries. The curing process imparts a complex flavour profile that is both savoury and aromatic.
- Appearance: This lard is typically white to pale pink in colour. It is often presented in thick slabs that are sliced thinly before serving. The fat is marbled with occasional streaks of meat, giving it an appealing, artisanal appearance.
Production Process:
- Selection of Pork: Lardo di Siena is made from the back fat of high-quality pigs, often from local breeds in the Siena region. The fat is carefully chosen for its texture and flavour.
- Seasoning and Curing: The pork fat is seasoned with a mixture of salt, garlic, rosemary, thyme, and other local herbs and spices. This seasoning blend is integral to the distinctive flavour of the lard. The seasoned fat is then placed in wooden containers or barrels, where it is left to cure for several weeks to months.
- Ageing: During the curing process, the fat absorbs the flavours of the herbs and spices while developing a smooth, rich texture. The aging time can vary depending on the desired flavour and texture, with longer curing times often resulting in more intense flavours.
Culinary Uses:
- Appetizers: Lardo di Siena is often enjoyed thinly sliced on warm bread or crostini. The warmth of the bread causes the lard to soften, allowing its rich flavour to come forward.
- Cooking Ingredient: It can be used to add richness and depth to a variety of dishes. Lardo di Siena can be rendered and used as a cooking fat for sautéing vegetables, adding flavour to beans or legumes, or enhancing roasted meats.
- Enhancing Dishes: Thin slices of Lardo di Siena can be placed over grilled meats, vegetables, or polenta, where the fat melts and infuses the dish with its savoury flavour. It is also sometimes used in traditional Tuscan recipes to enrich sauces and stews.
Wine Pairings:
Lardo di Siena pairs well with full-bodied red wines such as Chianti, Brunello di Montalcino, or Vino Nobile di Montepulciano. The rich flavours of the lard complement the robust characteristics of these wines. It also pairs nicely with sparkling wines, which can cut through the richness of the fat.
