Lardo di Colonnata, Specialties of Italian Masters
Lardo di Colonnata a celebrated example of excellence in the family of Italian cured meats. A product of this small town in the province of Carrara, it enjoys prestige due to its uniqueness and the know-how employed in its production, a gastronomic masterpiece representing the fusion of history, territory and artisan ability.
Exquisite Lardo di Colonnata IGP, a pinnacle achievement in the chronicles of global gastronomy, owes its unique flavor to aging in marble pits, the very ones utilized for many of the palaces of ancient Rome, and famous sculptures by Michelangelo, Bernini and Canova. Here, simple pork lard is laid in this same priceless stone with two layers of garlic, sea salt, herbs and spices (sage, rosemary, thyme, pepper, cinnamon, cloves and coriander).
Each cell is filled to the brim before sealed. In a week’s time they are refilled with brine then reclosed. After six months, this inimitable lardo (a prince among Italian cured meats) is ready: firm, rosy-white, with an intense aroma and mouth-watering taste. Thin slices are most commonly used over hot foods such as crostini and bread. Search the world, but you will find nothing like it!