With 80,000 monthly searches, Lardo di Colonnata IGP is one of the most searched Italian gastronomic products online — and one of the most imitated. It is born in a precise and unrepeatable place: Colonnata, a village of a few hundred inhabitants in the Apuan Alps, just kilometres from the Carrara marble quarries. It is the marble itself that makes this lard unique in the world — not as a decorative container, but as a fundamental technical element of the curing process.
What is Lardo di Colonnata IGP?
Lardo di Colonnata is a cured product made from the back fat of the pig — the layer of subcutaneous fat running along the animal's back. Processing takes place exclusively in Colonnata, a hamlet of the Municipality of Carrara, where since 2004 it has been protected by the IGP — Protected Geographical Indication mark.
The secret of Carrara marble
The marble basin is not an aesthetic or folkloristic choice. It is the technical key that makes Lardo di Colonnata impossible to replicate elsewhere. White Carrara marble has three unique properties: chemical neutrality, high thermal mass maintaining stable temperature without artificial refrigeration, and a specific microporosity that over years develops its own bacterial flora — the true secret behind the unique, unrepeatable flavour of each batch.
Technical Specifications
| Characteristic | Details |
|---|---|
| Certification | IGP — EU Protected Geographical Indication since 2004 |
| Raw material | Back fat from heavy Italian pig |
| Minimum thickness | 3 cm |
| Flavouring | Sea salt, garlic, rosemary, sage, black pepper, spices |
| Container | White Carrara marble basins |
| Minimum curing | 6 months (artisan: up to 10–12 months) |
| Territory | Colonnata, Carrara — Apuan Alps, Tuscany |
| Texture | Silky, melting — dissolves at room temperature |
| Available weight | 500 g vacuum-packed |
How to serve Lardo di Colonnata IGP
The classic way: on warm Tuscan unsalted bread — toasted or grilled. The heat of the bread gently warms the lard which begins to melt at the edges, releasing all the aroma of the spices. A drizzle of chestnut honey on top completes the picture perfectly.
- 🍷 Vermentino di Bolgheri DOC — structured white from the Tuscan coast, its mineral freshness cuts through the fat perfectly
- 🥩 Bistecca Fiorentina Chianina IGP — place two slices on the steak just after cooking while it rests: the lard melts into the meat juices
- 🥓 Finocchiona IGP — fennel anise vs spiced lard: an extraordinary aromatic contrast
Buy Lardo di Colonnata IGP Online
Shipping to UK/Europe: 0–5 kg → €19 | 5–10 kg → €26 | over 10 kg → €33
Shipping days: Monday · Tuesday · Wednesday → delivery by Friday
Vacuum-packed · Refrigerated shipping +2/+4°C
FAQ
Why is Carrara marble so important?
Chemical neutrality, high thermal mass maintaining stable temperature without refrigeration, and a unique microporosity that over time develops its own bacterial flora in each basin — this combination is not reproducible anywhere else in the world with any other container.
Can it be eaten raw?
Yes — Lardo di Colonnata IGP is consumed raw, sliced thin and served at room temperature. The minimum 6-month curing makes it safe to eat without cooking. Heat would destroy the silky texture and delicate spice aromas.
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