Lardo di Colonnata

Lardo di Colonnata IGP is a unique cured meat, aged in the famous marble basins of Carrara in the tiny village of Colonnata, nestled in the Apuan Alps. This tradition dates back at least to the Renaissance, when lardo was the food of marble quarry workers.

The dorsal fat of the pig is layered into white Carrara marble basins, alternating with sea salt, black pepper, garlic, rosemary, and other spices. The aging process lasts at least 6 months, during which the marble creates a unique microclimate that transforms the lardo.

The result is a product with a silky, almost transparent consistency that melts on your tongue, releasing the aromatic flavors of herbs. It is traditionally served on warm Tuscan bread or on crostini.