Lardo di Colonnata

Lardo di Colonnata is cured by packing strips of pork fatback into large marble basins known as "conche," which are carved from locally quarried Carrara marble. The fat is layered with coarse sea salt, garlic, rosemary, and other spices, then sealed and left to age for a minimum of six months. The unique porosity of the Carrara marble allows the fat to breathe and absorb the flavors.

The European Union granted Lardo di Colonnata Protected Designation of Origin (PDO) status in 2004 to protect the traditional method of production and prevent industrial imitations. The strict regulations dictate that the pork must come from specific breeds raised in Italy and must be cured exclusively in Colonnata using the traditional marble basins. This ensures the geographic authenticity of the product.

Lardo di Colonnata originates in the small village of Colonnata, located in the Apuan Alps of Tuscany, Italy. The village is famous for its marble quarries, which have been worked since Roman times. The lardo was historically a cheap, high-energy food source for the quarrymen who worked in the harsh conditions of the marble mines.

Lardo di Colonnata is best served sliced paper-thin, often using a meat slicer, and laid over warm toasted bread. The heat from the bread causes the cured fat to melt slightly, releasing its aromatic flavors of garlic and rosemary. It is also frequently paired with honey, figs, or a drizzle of balsamic vinegar as an antipasto.