How the World’s Best Pork Fat Is Cured in Marble - Vendors
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- čas přidán 11. 09. 2024
- Lardo is traditionally considered the "poor man's dish," but it can now be found at some of the most upscale restaurants in Europe. One of the oldest lardo producers in Colonnata, Italy, is Larderia Mafalda, making about 22,000 kilograms of lardo per year - all processed by hand in special Carrara marble. It's a family recipe that's been passed down for four generations.
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Credits:
Series Lead: Carla Francescutti
Producers: Carla Francescutti, Guillermo Riveros
Field Producers: Anna Muckerman, Mohamed Ahmed
Directors: Carla Francescutti, Mohamed Ahmed
Camera: Anna Muckerman, Mohamed Ahmed
Editors: Anna Muckerman, Mohamed Ahmed
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
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One of the most beautiful video's you have made. A product almost nobody knows about, which such a complex history and way of preparation, it is a clear sign of a beautiful history of the Romans living there centuries ago.
Thanks for watching!
When we were in Florence we found a shop that sold lardo. We had to sneak it in through customs... 😂
Who doesn't know lardo
@@Matzes
You'd be surprised...
Go to east Europe and Russia, it's all over the place. Many people are making it at home
That larded rabbit looked magnificent! I am going to try and replicate it!
Kinda weird they did yeti product placement for this video like I doubt these guys use yeti containers to sprinkle seasonings
The video is “sponsored” by yeti
the irony of a cool-box manufacturer sponsoring a video on a salt-preserved product
They do now. I'll take some free Yeti tubs any day
Never seen so much Yeti products in Italy 😂😂😂
It's impressive how the producers were able to conceal the gigantic shoehorn they used to force in all the YETI merch seen in the video.
Was going to comment the same. Ha ha
What's a Yeti product?
@@Adam-nc6qg it's a joke on the sponsor's name
This video is so Italian my hand start making gestures half way through.
🤌
🤌🤌🤌
@@mentalitydesignvideo that's the wtf sign btw, it would be considered quite weird if not impolite to do it randomly, moreso if in polite company
@@SockAccount111 I sort of figured as much, having spent some time in Italy and a long time in Brooklyn.
good job on this video allowing them to speak and be remembered. Some of your older videos did not have good pacing, cuts, and translations which were either incorrect or not what was being said on the screen.
This is art. You can feel the passion!
😂😂😂
Amazing. Thank you so much for preparing this content and sharing it with us.
Pros at work. I´m drooling for that lardo.
8:25 Maybe he made a small lapsus here. He intended 2000 years ago, not 200.
Even 2000 years is not going to get you 10% of the way to the core of our puny little Milky Way Galaxy traveling at the speed of light.
Thank you so much! You are amazing, and you did an outstanding job.
You guys did an amazing job! Thank you for sharing this with the world.
Very interesting indeed Never heard of this way of preserving pork fat
It must have amazing taste The rabbit dish looked amazing at the end 🤩👏👍
You've never heard of salted meat?
It's just shitty bacon
@@rickwilliams967 it’s not even bacon is it lad It’s a delicacy in Russia they take it with rough bread and lots of vodka 🤢🤮🥴🥴🥴 You can have mine 👍
@@rickwilliams967 No it isn't. It's called "Fat Back" in the American South. It's preserved with salt here too and the original poster must live under a rock.
Show almost ended at 1:26
When the boss suddenly shows up to do the actual labour for once.
Their deep knowledge of the craft is awe inspiring
There's a mistake on the subs, "sale grosso" is not ground rock salt, it's coarse sea salt
The Quary is beautiful. I loved watching the process of curing the meat.
what kind of PLANET are you on??? a quarry is the most destructive and un-ecologically hectic site. destruction of habitat, wildlife and water. I sigh at anyone that installs marble in their home and thinks it is wonderful. It is the worst type of unsustainable material ever. Shame on you.
@@elektrolyte 😂😂😂
@@elektrolyte seethe
seeing those quarries was insane!
Looks so amazing as usual.. 👌 Greetings from Bonsai Kitchen team 🍴🔥🧑🍳
Really enjoyed this😊it was nice to get to know the story rather than just cut to B roll and hollow information over top
Great craft
Italians always saying that they using specific and unique things every time!
Because they have Class and standards.
Skilled people, beautiful product and process. I find is quite out of place the way Italy's countryside folk all of sudden uses Yeti products on their daily life. I will be sure to not buy Yeti products. I would have respected the brand for simply sponsoring the production of the video.
How can you be sure they're not using Yeti buckets for salt? Just as the countless generations before them.
Deep sarcasm
This is the kind of videos I suscribed for
You mean 15 minute long YETI commercials?
What happens to all the trimings?
They use them to make weapons
@@jorb1903technically it’s for nukes but guess you can say weapon
Got the same marble in her kitchen. They must do well.
Marble in the kitchen is both pretty and practical. It's heat resistant so it doesn't deform when you put hot pans on it. And it doesn't break down like wood with time so it's always easy to clean and disinfect.
It's also a way to keep the kitchen cooler in the mediterranean summers since marble has high heat conductivity.
It's expensive at initial purchase, but a cheap investment overall to gain quality of life in the kitchen.
@@arenkai I’m aware. Still expensive though that quality of marble.
@@Turian_Hustle Clearly they are making a protected/exclusive product and therefore than make some good margins on it. Since 1930 that adds up.
I reckon living next to the quarry means everyone locally will know someone who can get cheap marble offcuts for kitchen worktops.
@@domw3239 true enough hey
marble is so much more inexpensive in Italy. Almost everyone has it in the homes.
This is very interesting, thank u
All the way from sunny south africa
Snap, buy me a Coke.
@@waynemurray5084 gram or a litre?
Nice im very much looking forward to watching this ive always wondered and in a few minutes ill finally know. Thanks for the video
Thank you #Yeti for sponsoring this educational video.
was thinking the same thing haha
Oh brother, we have salo in Ukraine, but this is to salo as Ferrari is to Lada.
Looks amazing, might be a little expensive but not so much you can't try it out.
Fantastico...ciao ragazzi, abbracciate colonnata da parte mia
So, this is mostly aged fat, right ?
Yes
fascinating 🇦🇺 thanks
this is amazing
I decided not to watch this video, because of the intrusive ads
Ho avuto l' acquolina in bocca dall' inizio alla fine del video
My Italian roots came out watching this video & im not Italian!
Such a cool video.
Wonderful
love!
Most people remove the fat from the meat. These seem to be removing the meat from the fat??
We got Adrian newey making pork fat before Gta6
Very interesting. How do you use it?
When cut very thinly it mets easily, so you can layer on top of grilled bread, warm veggies, etc. It will just melt over them and add a nice savoury touch
My favorite way are entrees made with crackers or grilled bread, chestnut cream and a thin slice of lardo. Alternatively, can be served with a drop of honey and black pepper.
It also pairs well with aged cheese and dried fruit.
Just sliced thin and eaten on simple crusty white bread. IMHO the flavor is so delicate that it’s best enjoyed simply.
Eaten on bread or cheaper lardo In soups etc.. It makes things rich.
Quarts > marble
buono il lardo!
Italian can literally put pork fat on a place and we would praise them for it💀
О! Сальце! Смакота!
I would love to try this, especially the one using rabbit, but substitute with chicken. My first pet was a rabbit 🥰👍🏼 I just can't 🤷♂️😖Is this product available in the US?
I'm sure you can find it in some speciality Italian markets, but even on Google I can only find a couple vendors that will import it and ship it to your home. The actual product price isn't bad, but you're looking at $60+ in shipping cost.
Wops will eat anything. And it's just like the best thing ever!
I first heard of lardo in the Sword of Truth books.
I would love to get one of those pork belly fat after it's been curd..😊
I see how they do it,they trim the pork’s sides to the costumer delete ,passing on history is shown in how the it’s perfectly prepared,by learning from your-history .
Who would eat a bunch of grease like that? Disgusting
So Yeti decided to recognize. And haters hate. U mad bro?
so it was just a vat of marble.... hm
Pork fat rules.
😄💪🇮🇹😊
Если сало изначально было хорошее, то его можно и не выдерживать по полгода в соли, 3 дней бывает достаточно.
Dear Eastern friend.... Maybe you don't understand this product!!!!!! It's Lardo.... Seasoned pork chest!!!!!!!
Strutto it's another thing!!!!!!!
Little advice.... It's better to think before to talk 🦜!!!
An Italian former mountain trooper Alpini 🇮🇹🇮🇹🇮🇹🇷🇺🪆🇷🇺
трех дней недостаточно для полного просаливания такого куска, а главное, для проникновения специй. Вот в этом и разница между итальянским подходом к еде и колхозным.
Still, they exist, those spots with non-industrialised (unity taste) products. The big chains haven't ruined all yet. But most of the good old artisanal stuff has been turned into brow rising rarities, with Eater functioning as the display cabinet. (A burial at the open casket!)
???
@@anneschmidt5815 it’s just people complaining about Industrialization incoherently. Happens very often.
He said he uses vinegar to clean marble! My goodness, no!
Why?
@@alessandroginestra893calcium carbonate is basic so it’ll react with acid.
Please- don't second guess Italians on cooking and preparing/preserving food. We basically invented it and have been doing it for thousands of years.
@@Alsry1 It'll basically come out 'neutral' then in the end - which is what they want. And the reaction process actually kills microbes.
@@myradioon if it reacts with acid it'll eat away at the marble.
The product placement was weak makes me not like yetti
What you talking about?????
You want make handsmade products in a hospital????????
Sorry.... We use ours basements or cantinas!!!!!!!!
An Italian 🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹
ខ្ញុំធ្លាប់មានមិត្តភ័ក្ដិទិញឱ្យខ្ញុំមិនដឹងថាគេត្រូវតែញ៉ាំខ្លាញ់ខ្ញុំកាត់វាចោលអស់ទុកតែសាច់។ 😂
It's better you upgrade your knowledge my friend.... Or you throw away all good things you don't know.... and money 💰
Greets from Italy an Italian former mountain trooper Alpini 🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹
@@falt.a7350 មែនហើយអ្នកឥឡូវខ្ញុំស្ដាយក្រោយហើយខ្ញុំក៏សង្ឃឹមថាមិត្តខ្ញុំគាត់មិនដឹងថាខ្ញុំកាត់ចោល។ 😂
Хлопцы сало изобрели
What?!?! Mom doesn't have a kitchen full of Yeti products...
I'm truly disappointed in your Eater.
Salt pork is part of every culture in Europe, these people say oh our marble is unique or our salt is special, no it is not. Your product is overpriced compared to anything made in Eastern Europe where lard or salonina or salo is a staple on every table.
italians are very narcissistic
And this show your low knowledge my friend!!!!!!!!!!
I've tried five or six different types of eastern seasoned pork fat..... And honestly noone it's nearly at Lardo!!!!!!
Come here and try...... After you can (maybe) talk 🦜!!!!!!
An Italian former mountain trooper Alpini 🇮🇹🇮🇹🇮🇹
@@falt.a7350 I live in USA and we have pretty easy access to both Italian, Eastern European, and even locally made one.
Eastern European, and there are tons of varieties are either better or just as good.
Bravo mangiati il lardo Rancido dell'est Europa
@@larrylitmanen9877you don’t have lardo in the Usa stop lying.
Sono di Carrara , e vi garantisco che il lardo di colonnata non ne esiste più .
Perché maiali o porchi a colonnata non c’è da anni .
Agli non carrarino , sale non carrarino , proprietario
non è nemmeno lui carrarino perché ha l’accento toscano , quindi ditemi voi che lardo di colonnata è?
In pratica tutti i paesi di Carrara possono fare il lardo di colonnata “codena,Bedizzano,bergiola,etc “ perché di colonatta non ha nulla che non hanno gli altri .
Quindi finitela col lard ‘colonata .
Me ah m’alev i me porchi , poi a li faz mazedar dal norcino , e pó il lard a mel faz da me con le me conchettá e al ven for un lard che vel sognat a codonata .
Peccato che el nurcin pacchiarotti d l’avenza iè mort , perché com il dev lu el lard a nel fev nisciun , com il drogav niscius il sapev far .
Alè..... Hai ragione.... però non essere così Isis!!!!!😁😁😁😁
Un Alpino 🇮🇹
Evil
is that spice blend basically chinese 5 spice powder?!?
He say it can be 20 spices. Imagine that. 20 vs 5.
NO..... !
No chinese Nothing Thank you
no, chinese version is with red pepper and Szechuan pepper and no rosemary.
Having this recipe on khal would be a great idea since a lot of people would love it. So you should definitely add it there in the future
I bet my ass that using the same process but without the 'marble' part would produce the same result. Scammed.
Yeah, I cure fatback in salt and paper. BUT....The marble is anti microbial. It has so much calcium. As he said it also keeps things cool - much more than wood or anything else you try. This process was invented way before refrigeration. Think it through next time.
Nothing special
I’m going to open these doors with my gloves and touch the meat with my gloves and hope people believe I changed them during cuts.
Great... I have produced a video that fish meat has different copper cookware.... which is going to be uploaded next week
I was here first!!!!!!!
Nope
Questionable
I highly doubt that the marble contributes anything to the taste. A stainless container would work as good if not better...
So..... After that comment...
Continue to eat your Junk food!!!!!!!!! Uncle Jo!!!!!
An Italian former mountain trooper Alpini 🇮🇹🇮🇹🇮🇹🇮🇹
@@falt.a7350è inutile,è come dare perle ai porci,non capiscono tutta sapienza e la storia che c'è dietro a questi prodotti d'eccellenza
And you'd pay for electricity to cool it. I cure fatback in salt and paper. BUT....The marble is anti microbial. It has so much calcium. As he said it also keeps things cool - much more than wood or anything else you try. This process was invented way before refrigeration. Think it through next time. They've been doing this for thousands of years.
Ill take the Lardo Iberico over this anytime, acorns make the pork taste better
So, overpriced shitty bacon?
NO.....!
Hillbilly!!!!!!!!
An Italian 🇮🇹🇮🇹🇮🇹
You can't afford????
Hillbilly??????
An Italian 🇮🇹🇮🇹🇮🇹
No? It's a completely different product with completely different use: they don't even use the same cut, the only common thing is the pork...
Trying to claim this as the worlds best pork is corny.
You've obviously never been to a Salumeria in Central Italy. This and many other cold cuts melt in your mouth like butter.
Lardo di Colonnata
A real EXCELLENCE of Toscana's Cuisine
TOSCANA FELIX1