Lardo di Colonnata IGP is a charcuterie product obtained from the fat of the topside section of pork, which is then salted and cured in marble bowls.
Lardo di Colonnata IGP’s production area is very limited, it is made in the small village of Colonnata, in the Province of Massa Carrara, in the Tuscany region. Generally, the lardo has a rectangular shape with a thickness of at least 3 cm, the lower part is covered by pig rind, while the upper part is covered with salt, herbs and spices. It is white and slightly pinkish or brown in colour and has a delicate and fresh flavour, enriched with the herbs and spices that cover it.
Ideally, Lardo di Colonnata should be served “au naturel” and thinly sliced, with slightly toasted bread. It is best paired with well-structured wine such as the tuscan Vernaccia di San Gimignano DOCG.