Lardo is 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 and cured to perfection. Produced exclusively in the Tuscan hamlet of Colonnata. 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.
Comes vacuum packed consume within 45 days.
For best taste consume within 3 days of opening.