Lardo di Colonnata PGI

Historic product of the Tuscan town of the same name located on the slopes of the Apuan Alps, in the province of Massa Carrara, processed according to the specifications of the Lardo di Colonnata PGI consortium. The lard, from Italian pigs, is trimmed while keeping the rind and then massaged over time a with coarse natural sea salt. As per tradition, the seasoning takes place within basins in white Carrara marble, rubbed with fresh garlic before filling. The “baffe”, arranged in layers, are separated by natural aromas and spices which are used to give fragrance and flavour to the lard during seasoning for at least 6 months. Before packaging, each lard is sprinkled with the same mix of salt and spices in which it has matured and the traceability seal is applied. Unique scent, fragrant and rich in aromas, sweet and delicate taste.