Lard of Colonnata PGI 500 gr
Lardo di Colonnata
Lardo di colonnata PGI is certainly the most famous pork lard in the world, a product of Tuscan charcuterie, obtained from the back of the pig, salty and spicy, before long aging in marble basins.
Colonnata is the small fraction of the municipality of Carrara, where this fine salami is born, and from fine salami it is protected by the IGP mark:
Tradition has it that the marble basins for maturing are made of Carrara marble, the mix of spices and salt do the rest after months of maturation, a fragrant and spicy lard is obtained that melts in the mouth.
Don't miss this amazing typical Tuscan salami!
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Lardo di Colonnata PGI is a cured meat produced with the back of a pig, in the Tuscan town of the same name.
The peculiarity of this salami lies in its processing: after being extracted from the back of the pig, the Lardo di Colonnata is aged for up to 10 months in special basins of Carrara marble and covered with garlic and aromas.
It is recommended to taste it in thin slices on toasted bread or as the main ingredient of typical dishes.
Colonnata lard is prepared with the back of the pig which is cut into many pieces of about 7 kg each.
The preparation of the basin is fundamental, the rubbing of its walls with garlic for at least six months is necessary to flavor the basin.
Then, the pieces are washed and 12 layers of lard are placed in the marble basin, alternated with 12 sheets of a mixture made of sea salt, pepper, rosemary, cinnamon, cloves, coriander and sage.
The lard is kept in the basin for a period ranging from 6 months to 3 years and, for the entire duration, the basin is checked every fortnight.
Its marble, in fact, is not sensitive to thermal variations and thus allows an excellent seasoning thanks to a perfect absorption of the aromas.