LARDO DI COLONNATA IGP-Italian excellence-Typical Italian dishes

Colonnata Lard PGI Mafalda

Lardo di Colonnata PGI is a symbol of Italian gastronomic excellence. Certified PGI and compliant with EEC standards , it is distinguished by its white appearance, sometimes with deep pink veins, which enhance both its visual beauty and flavor.

The top of the lard is covered with a layer of gray-black sea salt , enriched with aromatic spices. The piece varies in thickness from 4 to 8 cm and weighs between 0.5 and 1.5 kg, guaranteeing an unsurpassed flavor thanks to the unique microclimate of the village of Colonnata . Located in a natural niche in the Apuan Alps, the town benefits from pure air currents and perfect conditions for the production of this prized cured meat .

A very ancient procedure

The process of preparing Lardo di Colonnata is an art passed down through generations in our family. The curing process takes place in the famous marble "conche," carved blocks of white Carrara marble. These basins, lined with salt and spices, create a natural brine that preserves the lard and enhances its flavor over time . It is said that the extraordinary strength and health of the marble quarrymen were due precisely to the daily consumption of this nutritious and flavorful food.

Seasoning, the key to taste

The curing of Lardo di Colonnata PGI lasts from 6 to 10 months . During this time, the lard absorbs the aromas of the spices and benefits from the natural conditions offered by the humidity and porosity of the marble. This traditional method eliminates the need for chemical preservatives , keeping the product completely natural and authentic. Chemical and bacteriological studies have demonstrated the effectiveness of this technique, which guarantees superior quality and a unique flavor .

How to enjoy our Lardo

Using a sharp knife, cut off the top and cut into the bottom rind , just enough to make the desired slices. Remove any remaining salt. Cut the lard into thin slices and arrange them on small slices of bread, preferably slightly warmed or even lightly toasted ; fresh bread is also fine. We recommend adding a slice of plain tomato. Baked crostini are delicious.

Perfect Conservation

To keep Lardo di Colonnata at its freshest, it is essential to follow a few simple instructions:

Fold the remaining rind over the body of the bacon and wrap it in a slightly damp cloth .
Store the lard in a cool cellar or, if not available, in the vegetable section of the refrigerator .

This method allows to preserve its organoleptic characteristics for a long time.