What is Lardo di Colonnata?
Lardo di Colonnata is bacon obtained from the subcutaneous fat of the pig, which is cured in marble tubs.along with sea salt, garlic, pepper, rosemary, bay leaves and other aromatic herbs. The fat is aged for at least 6 months, during which time it gradually absorbs flavours and aromas and acquires a soft, silky consistency.
The magic of marble
Marble is not just a visual adornment of the village - it is the key to the unique quality of the lardo. This stone naturally regulates temperature and humidity, creating an ideal microclimate for fermentation and maturation. Traditional methods that have not changed for generations guarantee the authenticity and uniqueness of the resulting product.
How is it served?
The best way to enjoy Lardo di Colonnata is on a piece of warm toasted bread - where it gently melts to create an incredibly creamy experience. It also makes a great accompaniment to roasted vegetables, potatoes or polenta. The important thing is: less is more - just a thin slice is enough to bring out its full flavour.
Tradition protected by the brand
Since 2004, Lardo di Colonnata has carried the IGP (Indicazione Geografica Protetta) label, which means that it can only be produced in Colonnata according to strict rules. It is the result of a centuries-old tradition that dates back to the Roman legions and is still the pride of the local population today.
Lardo di Colonnata is more than just a delicacy - it is a story of the fusion of nature, tradition and craftsmanship. Tasting it in its native environment, in the stone piazza overlooking the white quarries, is an experience to remember forever.
