You're no doubt familiar with Colonnata bacon, which has been a firm favourite with chefs for some years now. Originating in Colonnata, in Tuscany, it is recognised by the Protected Geographical Indication (PGI) quality label, and is a staple of Italian cuisine. Enjoy it as an aperitif, thinly sliced, or as a 'crema dilardo', as in this recipe from Albert Ménès. Generously seasoned with herbs and pepper, this 'crema di lardo di Colonnata' is perfect on a slice of toasted bread, accompanied by a glass of wine ...

For 6 people
Difficulty : Easy
Préparation time : 10 min
Resting time : 24 h

Preparation :

The day before, take the Colonnata bacon out of the fridge 1 hour beforehand so that it is at room temperature.

Cut into small cubes and place in a blender with the Albert Ménès garlic, thyme and rosemary. Blend at high speed until the mixture is smooth, then remove from the blender and leave to rest overnight in a cool place to allow the herbs to diffuse into the mixture.

The same day, take out the crema de Colonnata prepared the day before about 1 hour before serving to make it softer. Place in a bowl and sprinkle with freshly cracked Albert Ménès black peppercorns.

Chef's tip: you can also use this recipe to replace the butter on your roasts.

The advantage of black peppercorns in this recipe: lively, powerful and spicy, they have everything you need to spice up this rich aperitif.