Lardo di Colonnata IGP is produced in the Tuscany region, specifically originating in the Apuan Alps. Lardo di Colonnata is a unique lard with a sweet flavor and a characteristic white color with pink hues. It is seasoned with various herbs such as pepper, cinnamon, cloves, coriander, sage, and rosemary. The lard is aged in characteristic marble basins. Lardo di Colonnata is excellent when thinly sliced, enjoyed with warm rye bread and a glass of sparkling white wine. Special price for you on foodexplore.com - we ship in 24/48 hours. Pairings: Lardo di Colonnata is excellent when consumed pure, thinly sliced. It pairs well with warm bread and a glass of Trento DOC or Franciacorta. Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: The production of Lardo di Colonnata involves a careful selection of meats traceable to Italian origin from a controlled farm. The lard corresponds to the adipose areas of the pig. Within 72 hours of slaughter, meticulous care and cleaning of the parts are carried out, sprinkling them with coarse salt and aromatic herbs. Additionally, it is placed compactly in marble basins where it must rest for about 6 months. After the aging period, it can be consumed in its various qualities: either sliced or for other culinary uses and gastronomic dishes. Aging: 23
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Lardo di Colonnata IGP is produced in the Tuscany region, specifically originating in the Apuan Alps. Lardo di Colonnata is a unique lard with a sweet flavor and a characteristic white color with pink hues. It is seasoned with various herbs such as pepper, cinnamon, cloves, coriander, sage, and rosemary. The lard is aged in characteristic marble basins. Lardo di Colonnata is excellent when thinly sliced, enjoyed with warm rye bread and a glass of sparkling white wine. Special price for you on foodexplore.com - we ship in 24/48 hours. Pairings: Lardo di Colonnata is excellent when consumed pure, thinly sliced. It pairs well with warm bread and a glass of Trento DOC or Franciacorta. Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: The production of Lardo di Colonnata involves a careful selection of meats traceable to Italian origin from a controlled farm. The lard corresponds to the adipose areas of the pig. Within 72 hours of slaughter, meticulous care and cleaning of the parts are carried out, sprinkling them with coarse salt and aromatic herbs. Additionally, it is placed compactly in marble basins where it must rest for about 6 months. After the aging period, it can be consumed in its various qualities: either sliced or for other culinary uses and gastronomic dishes. Aging: 23
