Lardo di Colonnata IGP

The Lardo di Colonnata is a highly prized cured meat product with a protected geographical indication (PGI), whose name originates from the village of the same name located on the rugged slopes of the Apuan Alps, in the municipality of Carrara. Made from pork lard, it is cured in basins of the prized Carrara marble, where it acquires all its exclusive goodness through the action of time and the precious salting to which it is subjected by the hands of skilled and expert workers.

The basins, previously rubbed with garlic, are stored in temperature- and humidity-controlled environments so that the finished product takes on unique characteristics. In the same conche, carved from marble and used since time immemorial by quarrymen for food preservation, the pork lard flaps are laid and the saltiness that may vary according to the secrets of the various producers.

However, in addition to sea salt, fresh broken garlic, rosemary, cloves, nutmeg, cinnamon, ground black pepper and star anise cannot be missing. The vat filled to the brim is covered and, after careful periodic checks, is reopened after a period varying from six to ten months later and in any case when the seasoning is complete.

Lardo di Colonnata has a moist appearance, a white color tending to pinkish with an even and soft texture. Its flavor is delicate and fresh, almost sweet, enriched by the herbs and spices used in the curing process.

In the past, Lardo di Colonnata was considered a poor man’s dish and for quarrymen in the Apuan Alps it was the ever-present companion because of its great energy supply. Today its fame as a highly prized cured meat has crossed the world, and its ideal use is au naturel, cut into thin slices, being able to be enjoyed as a dish on its own or even in unusual pairings, for example with shellfish. As for wine, the best pairing is undoubtedly with sparkling wines, possibly classic method, and being very tasty a structured and complex bubble will be perfect.

Several years ago we discovered the delicacies of Bottega Di Adò, which has long played a leading role in lard production. More than once we visited Master Adò and, among other things, discovered that the salting of the lard is done with coarse and medium sea salt, pepper, cinnamon, cloves, rosemary, sage, strictly local garlic and the secret ingredient that…remains secret. We made several attempts to find out but Master Adò was adamant. In the meantime, let us console ourselves by enjoying his gastronomic masterpiece.