Larderia Sanguinetti's Colonnata PGI lardo is, to say the least, a heavenly cured meat! Straight from the little village in the Apuan Alps under the municipality of Carrara, which became famous precisely for the production of this cured meat, this lardo gives us emotions that no other cured-meat product can hardly provide. A pork product, it has a moist appearance and a slightly pinkish white colour, a homogeneous and soft texture, and is covered on top with the characteristic mantle of spices. Delicate and fresh flavour, almost sweet, with a fragrant, unforgettable aroma. The aging method, unchanged since ancient times, proves to be extremely effective from a bacteriological point of view. Indeed, thanks to the generous use of salt, garlic and pepper, no type of additive or preservative is used. This exquisite product is unique for its unmistakable and delicate taste, given to it by the long aging in Carrara marble troughs and by the characteristic microclimate of Colonnata, which naturally keep the pork at specific temperatures and humidity levels. The processing of the lardo takes place by rubbing the walls of the trough with garlic and then placing alternating layers of pork lard, coarse salt and spices, such as ground black pepper, peeled fresh garlic and rosemary, leaving it to age for at least 6 months in the marble troughs. The history of the famous Lardo di Colonnata has its roots in distant times: in the 7th century AD the Lombards developed pig farming and the consequent processing of meat and fat. Legends tell that Michelangelo, when he went up to Colonnata to stock up on Carrara marble, used to buy large quantities of lardo, and it seems that it was his favourite cured meat. In the 1800s in Colonnata this cured meat was considered the "poor" side dish of the quarrymen of the Apuan Alps, a simple food with high energy value, meant to sustain the quarryman throughout the hard working day in the quarry. Today, Colonnata PGI lardo is considered a refined cured meat that we can enjoy as a dish on its own or as an ingredient to enhance and elevate countless recipes.
Price VAT included
Larderia Sanguinetti's Colonnata PGI lardo is, to say the least, a heavenly cured meat! Straight from the little village in the Apuan Alps under the municipality of Carrara, which became famous precisely for the production of this cured meat, this lardo gives us emotions that no other cured-meat product can hardly provide. A pork product, it has a moist appearance and a slightly pinkish white colour, a homogeneous and soft texture, and is covered on top with the characteristic mantle of spices. Delicate and fresh flavour, almost sweet, with a fragrant, unforgettable aroma. The aging method, unchanged since ancient times, proves to be extremely effective from a bacteriological point of view. Indeed, thanks to the generous use of salt, garlic and pepper, no type of additive or preservative is used. This exquisite product is unique for its unmistakable and delicate taste, given to it by the long aging in Carrara marble troughs and by the characteristic microclimate of Colonnata, which naturally keep the pork at specific temperatures and humidity levels. The processing of the lardo takes place by rubbing the walls of the trough with garlic and then placing alternating layers of pork lard, coarse salt and spices, such as ground black pepper, peeled fresh garlic and rosemary, leaving it to age for at least 6 months in the marble troughs. The history of the famous Lardo di Colonnata has its roots in distant times: in the 7th century AD the Lombards developed pig farming and the consequent processing of meat and fat. Legends tell that Michelangelo, when he went up to Colonnata to stock up on Carrara marble, used to buy large quantities of lardo, and it seems that it was his favourite cured meat. In the 1800s in Colonnata this cured meat was considered the "poor" side dish of the quarrymen of the Apuan Alps, a simple food with high energy value, meant to sustain the quarryman throughout the hard working day in the quarry. Today, Colonnata PGI lardo is considered a refined cured meat that we can enjoy as a dish on its own or as an ingredient to enhance and elevate countless recipes.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
