Fried Eggs with Colonnata IGP Pancetta

Ingredients:

• Colonnata IGP Pancetta
• Fresh eggs

Recipe:

Preparing the pancetta: Quickly grill the Colonnata pancetta without adding any oil or butter. Allow it to brown and release some fat.
Set aside the pancetta: Once well-cooked, remove it and set it aside.
Cooking the eggs: Fry the eggs in the same pan to benefit from the pancetta's rendered fat.
Plating: Carefully place the eggs and Colonnata pancetta on a plate.
Serving: Serve immediately, with a hot toast if desired.

Colonnata IGP Pancetta is a piece of fatty bacon aged in marble cavities, known as "conches," in Tuscany. It is aged for six months with garlic and spices. This method was discovered by the workers of the marble quarries of Carrara to preserve their food.

Lardo di Colonnata is typically enjoyed in very thin slices on hot toast (you can drizzle it with olive oil), as a garnish for white meat roasts, or in more elaborate recipes by renowned chefs seeking an intense flavor concentration.

Originating from Colonnata in Tuscany, this pancetta is a delight for lovers of authentic and refined products.