Description
Colonnata lard (which has been awarded the IGP quality certification) is made in the town of Colonnata and is as old as the village itself. Only a few kilometres away from Carrara in the Apuane Alps this pork lard is cured in local marble. Layers of lard flavored with sea salt, ground black pepper, fresh rosemary spigs and garlic cloves, marble lids are then used to cover the marble tubs and will remain shut for the following 6-10 months. At this stage, while slicing a slice of lardo you might even discover it will melt between your fingers.The marble tubs used, called conche in italian, are also rubbed with garlic.Nowadays it is an extreme delicacy, it’s expensive and has a refined and rich taste; it is incredible to think how Lardo was once the meal for men working in the marble quarries that historians think may have even helped the village survive in the Middle Ages.
