Lardo di Colonnata PGI is one of the most celebrated examples of Italian gastronomic know-how, a masterpiece of the fusion of historic places, and the craft of its producers. This PGI (Protected Geographical Indication) product which has recently reached worldwide fame owes its unique taste to the aging process which occurs in the marble caves of Colonnata, a town near Carrara in Tuscany.
The marble extracted here is part of history, used in many of the palaces of ancient Rome, and many famous works of art by Michelangelo, Bernini and Canova. The salting of the pork lardo takes place in the caverns of Colonnata, resting in basins made impermeable with garlic, covered between layers of marine salt and herbs (sage, rosemary, thyme, black pepper, cinnamon, cloves and cilantro).
Each container is filled to the brim before sealed. After a week’s time the tanks are refilled with brine then closed for the next 6 months. When the product is ready it has noticeably hardened, is rosy-white in colour and boasts mouth-watering taste. Thin slices are most commonly used over hot foods like crostini and bread.