The Lardo di Colonnata IGP from Larderia Sanguinetti is a truly heavenly cured meat! Directly from the small village located in the Apuan Alps under the municipality of Carrara, famous for producing this cured meat, this lardo offers emotions that few other pork products can provide. A pork product, it has a moist appearance with a slightly pinkish white color, a homogeneous and soft texture, and is covered on top by the characteristic layer of spices. It has a delicate and fresh flavor, almost sweet, with a fragrant and unforgettable aroma. The aging method, unchanged since ancient times, is highly effective from a bacteriological standpoint. Thanks to the abundant use of salt, garlic, and pepper, no additives or preservatives are used. This exquisite product is unique for its unmistakable and delicate taste, which comes from the long aging process in Carrara marble basins and the characteristic microclimate of Colonnata that naturally maintain the pork at specific temperatures and humidity. The lardo is processed by rubbing the basin walls with garlic and then layering pork lardo, coarse salt, and spices alternately, allowing it to age for at least 6 months in the marble basins. The history of the famous Lardo di Colonnata dates back to ancient times: in the 7th century AD, the Lombards developed pig farming and the subsequent processing of meat and fat. Legends say that Michelangelo, when he went up to Colonnata to procure Carrara marble, used to stock up on lardo, which was apparently his favorite cured meat. In the 1800s, in Colonnata, this cured meat was considered a "poor" food for the quarry workers of the Apuan Alps, a simple food with high energy value that was meant to sustain the quarry worker throughout the hard day of work in the quarry. Today, Lardo di Colonnata IGP is regarded as a refined cured meat that can be enjoyed on its own or as an ingredient to enhance and exalt countless recipes.
Costs of £46.70, free from £290.00
The Lardo di Colonnata IGP from Larderia Sanguinetti is a truly heavenly cured meat! Directly from the small village located in the Apuan Alps under the municipality of Carrara, famous for producing this cured meat, this lardo offers emotions that few other pork products can provide. A pork product, it has a moist appearance with a slightly pinkish white color, a homogeneous and soft texture, and is covered on top by the characteristic layer of spices. It has a delicate and fresh flavor, almost sweet, with a fragrant and unforgettable aroma. The aging method, unchanged since ancient times, is highly effective from a bacteriological standpoint. Thanks to the abundant use of salt, garlic, and pepper, no additives or preservatives are used. This exquisite product is unique for its unmistakable and delicate taste, which comes from the long aging process in Carrara marble basins and the characteristic microclimate of Colonnata that naturally maintain the pork at specific temperatures and humidity. The lardo is processed by rubbing the basin walls with garlic and then layering pork lardo, coarse salt, and spices alternately, allowing it to age for at least 6 months in the marble basins. The history of the famous Lardo di Colonnata dates back to ancient times: in the 7th century AD, the Lombards developed pig farming and the subsequent processing of meat and fat. Legends say that Michelangelo, when he went up to Colonnata to procure Carrara marble, used to stock up on lardo, which was apparently his favorite cured meat. In the 1800s, in Colonnata, this cured meat was considered a "poor" food for the quarry workers of the Apuan Alps, a simple food with high energy value that was meant to sustain the quarry worker throughout the hard day of work in the quarry. Today, Lardo di Colonnata IGP is regarded as a refined cured meat that can be enjoyed on its own or as an ingredient to enhance and exalt countless recipes.
