Lardo di Colonnata is one of those must-try typical food products in Italy. Interestingly, it is also actually made using two great Tuscan products: the white marble of the Apuan Alps and Tuscan pork, the main livestock of the region. Both products have long histories in Tuscany, as well, with marble having been quarried since the time of the Ancient Romans and pork having been raised consistently since the time of the Barbarians who came after the Romans.
Lardo is a type of salumi made by curing strips of fatback with rosemary and other herbs and spices. The most famous lardo, undoubtedly, that which is produced in the Tuscan hamlet of Colonnata – a production that also has ancient origins. A small town located in the Apuan Alps, it is positioned in a location that means there is a constant mountain wind, which makes the ideal microclimate for aging lard.
To make the lardo, a trimmed piece of lard is placed immediately in marble basins that have been rubbed with garlic. Salt, black pepper, rosemary, and garlic are placed in between the layers of lard, with some producers also adding sage, star anise, oregano, coriander, or even cinnamon, cloves or nutmeg. It is then aged naturally in warm caves for a minimum of 6 months.
The tradition of Lardo di Colonnata is so important and deeply-rooted, that in 2004 it was officially recognised and given the mark of Protected Geographical Indication. The whole process of production is now carefully regulated by IGP standards, which includes the aging of the meat in marble. It has been found that the quality outside this small, regulated area of production is significantly lower.
Lard, was once the main food for quarrymen, (accompanied with a slice of bread, onions and a little wicker wine bottle) as it was able to guarantee quarrymen the most energy to keep up their work. Now, this simple, traditional dish has put Colonnata on the map and is one of the cuts of meat that is most beloved by professional and hobbyist chefs alike. Just find a luxury villa in Carrara and visit the town to experience this speciality for yourself.
To make the lardo, a trimmed piece of lard is placed immediately in marble basins that have been rubbed with garlic. Salt, black pepper, rosemary, and garlic are placed in between the layers of lard, with some producers also adding sage, star anise, oregano, coriander, or even cinnamon, cloves or nutmeg. It is then aged naturally in warm caves for a minimum of 6 months.
The tradition of Lardo di Colonnata is so important and deeply-rooted, that in 2004 it was officially recognised and given the mark of Protected Geographical Indication. The whole process of production is now carefully regulated by IGP standards, which includes the aging of the meat in marble. It has been found that the quality outside this small, regulated area of production is significantly lower.
Lard, was once the main food for quarrymen, (accompanied with a slice of bread, onions and a little wicker wine bottle) as it was able to guarantee quarrymen the most energy to keep up their work. Now, this simple, traditional dish has put Colonnata on the map and is one of the cuts of meat that is most beloved by professional and hobbyist chefs alike. Just find a luxury villa in Carrara and visit the town to experience this speciality for yourself.
