Lardo is a type of charcuterie which is only produced in the Tuscan hamlet of Colonnata. Made by curing strips of back fat with sea salt, rosemary and other herbs and spices, it is then laid down in basins of the famous local Carrara marble for 6 months to reach perfection.
Lardo di Colonnata is included in the Ark of Taste catalogue of heritage and endangered food products that are produced in a sustainable manner. The recipes and methods employed go back hundreds of years
It is considered a delicacy and ideally served sliced paper thin and served on warm bread.
Comes vacuum packed consume within 45 days.
For best taste consume within 3 days of opening.