Colonnata IGP lardo, Larderia Giannarelli, 500 g

Lardo di Colonnata PGI: cured in marble basins, 500 g piece

Why Lardo di Colonnata is unique

The secret is the basin: a white marble tub from the Carrara quarries, rubbed with garlic, where the lard rests in layers with salt and aromatics. The marble maintains a constant temperature and humidity and lets the product breathe, so the fat becomes soft, almost creamy, and takes on the fragrance of the herbs.

The result is white, slightly pink lard that melts in your mouth with notes of rosemary and pepper. It is nothing like cooking lard: this is eaten raw, in paper-thin slices.

Technical specifications

How to enjoy it

• Take it out of the refrigerator 15-20 minutes beforehand: when cold, the fat is firm and the aromas are muted.
• Slice it paper-thin, almost transparent, using a slicer or a very sharp knife.
• The classic way: on freshly toasted, still-warm Tuscan bread, which makes it melt.
• Try spreading it on warm crostini with a drizzle of chestnut honey, or on a tagliata steak fresh off the grill.
• Wrapped around shrimp, scallops, or asparagus before briefly baking in the oven.

Pairings

• White wine: Vermentino or Vernaccia di San Gimignano, fresh and savory.
• Red wine: a young Tuscan red.
• Chestnut honey and toasted Tuscan bread.

Frequently asked questions about Lardo di Colonnata PGI

What is Lardo di Colonnata?

It is fat from the pig's back, cured for at least six months in Carrara marble basins with salt, pepper, rosemary, garlic, and spices. It is produced only in Colonnata, in the Apuan Alps, and has held PGI status since 2004.

Is Lardo di Colonnata eaten raw?

Yes, it is made to be eaten raw, in paper-thin slices, preferably on warm bread that makes it melt.

How should it be stored?

Refrigerate at 0-4 °C. After opening, wrap it in food paper and consume within 2-3 weeks; take it out a few minutes before slicing.

What is the difference between Lardo di Colonnata and ordinary lard?

The region, the method, and the curing. Lardo di Colonnata PGI matures for months in marble basins with herbs and spices and is eaten raw; ordinary lard is a cooking fat, with no curing or certification.