Italian Table Talk: Lardo di Colonnata

If you’ve ever sat down to an antipasto of Tuscan salumi (the Italian word for cured meats in general; not to be confused please with salami!), you’ll know that Tuscans are serious about their cured meats. It’s the topic of this month’s Italian Table Talk, as January is popularly the month for butchering pigs and making salumi in the natural refrigeration that winter provides (if you’re interested in the how-to side of... Read More