Bolas De Fraile
Executive Chef
- Joined
- Oct 28, 2010
- Messages
- 3,191
I just love this article, Why You Need to Eat More Lard (And These 5 Other Healthy Fats) | Rodale News
I'm a Schmaltz Fan
- Thread starter Bolas De Fraile
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
purple.alien.giraffe
Executive Chef
Good article. 
Luca Lazzari
Sous Chef
Yes!!!
In Italy we have traditional, delicious lardo (not to be confused with our wonderful lard, strutto), like Lardo di Colonnata or Lardo di Arnad, to name just the most famous, not to talk about the "gras d'oca", duck fat, which has been produced for centuries in my home province of Pavia. You can buy it in little, wonderful jars, even if I must say I'll never betray my best friend, the Pork.
And to the hell those infamous pseudo-scientists which scorn a new food each year: they will never defeat our glorious glutton army!
In Italy we have traditional, delicious lardo (not to be confused with our wonderful lard, strutto), like Lardo di Colonnata or Lardo di Arnad, to name just the most famous, not to talk about the "gras d'oca", duck fat, which has been produced for centuries in my home province of Pavia. You can buy it in little, wonderful jars, even if I must say I'll never betray my best friend, the Pork.
And to the hell those infamous pseudo-scientists which scorn a new food each year: they will never defeat our glorious glutton army!
Harry Cobean
Executive Chef
especially as our uniforms consist of curly wigs & feather boas eh lord lucan?ermmm....so that's where you're hiding & avoiding captureYes!!!they will never defeat our glorious glutton army!
!!
Harry Cobean
Executive Chef
chuck another "fatty" on the grill bro'
see you at the weekend,love to madge
H
Luca Lazzari
Sous Chef
especially as our uniforms consist of curly wigs & feather boas eh lord lucan?ermmm....so that's where you're hiding & avoiding capture
No "Lord", please, "Commander" is more than sufficient. 
Harry Cobean
Executive Chef
commander it is then luca.....ermmm sir...have to imagine me saluting...not got one in the emocions or whatever they are called
!!
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Luca Lazzari
Sous Chef
commander it is then luca.....ermmm sir...have to imagine me saluting...not got one in the emocions or whatever they are called
I know, I had to use that silly boxeur... No gaol for you, this time.
Ai-ee-yah
What is "lardo"?Yes!!!
In Italy we have traditional, delicious lardo (not to be confused with our wonderful lard, strutto), like Lardo di Colonnata or Lardo di Arnad, to name just the most famous, not to talk about the "gras d'oca", duck fat, which has been produced for centuries in my home province of Pavia. You can buy it in little, wonderful jars, even if I must say I'll never betray my best friend, the Pork.
And to the hell those infamous pseudo-scientists which scorn a new food each year: they will never defeat our glorious glutton army!
Luca Lazzari
Sous Chef
Ciao Taxlady, lardo is cured pig's fat. Generally fat from the back or the neck is used to prepare lardo. The fat, with some remaining meat, is treated with a mixture of different herbs and spices, and salt, then left to mature for some months, and eventually sold when it reaches the proper age. Nowadays is usually eaten as an antipasto, thinly sliced, but it's also used as an ingredient in some recipes.
The two most appreciated and known lardi here in Italy are Lardo di Colonnata (from the town of Colonnata, Tuscany) and Lardo di Arnad (from the village of Arnad, in northern Valle d'Aosta region), but there are many more across the nation.
buckytom
Chef Extraordinaire
And to the hell those infamous pseudo-scientists which scorn a new food each year: they will never defeat our glorious glutton army!
or we'll eat them!!!
Luca Lazzari
Sous Chef
That's what I was thinking, Luca.I'm afraid this would be unealthy...
CharlieD
Chef Extraordinaire
I love schmaltz. It is my all time favorite.
Harry Cobean
Executive Chef
Harry Cobean
Executive Chef
a favourite at home for bolas & i when were kids was schmaltz herring....can taste it now
Margi Cintrano
Washing Up
Tax Lady,
Lard in English.
Have nice evening,
Margi.
Lard in English.
Have nice evening,
Margi.
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CharlieD
Chef Extraordinaire
a favourite at home for bolas & i when were kids was schmaltz herring....can taste it now
Yeah, but schmaltz and schmaltz herig have absolutelly nothing in comon. have no idea where the hering names comes from.
buckytom
Chef Extraordinaire
in emglish, not the same thing. lard is rendered fat. luca is talking about cured fat straight from the pig. it is known in russian/ukranian cultures as salo.
it is unbelievably delicious.
