The Lardo di Colonnata IGP from Larderia Sanguinetti is a celestial salami! Directly from the small village located in the Apuan Alps under the municipality of Carrara, famous for the production of this salami, this lard allows us to experience emotions that no other cured product can hardly provide. Originating from pork, it has a moist appearance and a slightly pinkish white color, presenting a homogeneous and soft consistency, and is covered on top with a characteristic mantle of spices. Delicate and fresh flavor, almost sweet, with an unforgettable fragrant aroma. The aging method, unchanged since antiquity, is highly effective from a bacteriological standpoint. In fact, thanks to the abundant use of salt, garlic, and pepper, no additives or preservatives are used. How Lardo di Colonnata is made. This delicacy is unique for its unmistakable and delicate taste, which is imparted by the long aging in Carrara marble troughs and the characteristic microclimate of Colonnata, which naturally maintains the pork at specific temperatures and humidity. The processing of the lard occurs by rubbing the walls of the trough with garlic and then alternating layers of pork lard, coarse salt, and spices, such as ground black pepper, peeled fresh garlic, and rosemary, allowing it to age for at least 6 months in the marble troughs. The history of Lardo di Colonnata. The history of the famous Lardo di Colonnata has its roots in ancient times: in the 7th century A.D. the Lombards developed pig farming and the consequent processing of meat and fat. Legends tell that Michelangelo, when he went to Colonnata to stock up on Carrara marble, used to hoard lard, and it seems it was his favorite salami. In the 1800s in Colonnata, this salami was considered a "poor" companion food for the quarrymen of the Apuan Alps, a simple food with high energy value, meant to sustain the quarryman for the entire hard day of work in the quarry. Today, Lardo di Colonnata IGP is regarded as a refined salami that we can enjoy as a dish on its own or as an ingredient to enhance and elevate numerous recipes.
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The Lardo di Colonnata IGP from Larderia Sanguinetti is a celestial salami! Directly from the small village located in the Apuan Alps under the municipality of Carrara, famous for the production of this salami, this lard allows us to experience emotions that no other cured product can hardly provide. Originating from pork, it has a moist appearance and a slightly pinkish white color, presenting a homogeneous and soft consistency, and is covered on top with a characteristic mantle of spices. Delicate and fresh flavor, almost sweet, with an unforgettable fragrant aroma. The aging method, unchanged since antiquity, is highly effective from a bacteriological standpoint. In fact, thanks to the abundant use of salt, garlic, and pepper, no additives or preservatives are used. How Lardo di Colonnata is made. This delicacy is unique for its unmistakable and delicate taste, which is imparted by the long aging in Carrara marble troughs and the characteristic microclimate of Colonnata, which naturally maintains the pork at specific temperatures and humidity. The processing of the lard occurs by rubbing the walls of the trough with garlic and then alternating layers of pork lard, coarse salt, and spices, such as ground black pepper, peeled fresh garlic, and rosemary, allowing it to age for at least 6 months in the marble troughs. The history of Lardo di Colonnata. The history of the famous Lardo di Colonnata has its roots in ancient times: in the 7th century A.D. the Lombards developed pig farming and the consequent processing of meat and fat. Legends tell that Michelangelo, when he went to Colonnata to stock up on Carrara marble, used to hoard lard, and it seems it was his favorite salami. In the 1800s in Colonnata, this salami was considered a "poor" companion food for the quarrymen of the Apuan Alps, a simple food with high energy value, meant to sustain the quarryman for the entire hard day of work in the quarry. Today, Lardo di Colonnata IGP is regarded as a refined salami that we can enjoy as a dish on its own or as an ingredient to enhance and elevate numerous recipes.
