The Lardo di Colonnata IGP from Larderia Sanguinetti is a truly celestial cured meat! Directly from the village that is located on the Apuan Alps under the municipality of Carrara, which became famous for the production of this cured meat, this lardo makes us experience emotions that no other pork product can rarely provide. A product of swine origin, it has a moist appearance and slightly pinkish white color, presents a homogeneous and soft consistency, and is covered by the characteristic coat of spices. Delicate and fresh flavor, almost sweet, with a fragrant, unforgettable aroma. The aging method, unchanged since antiquity, is highly effective from a bacteriological point of view. In fact, due to the abundant use of salt, garlic, and pepper, no additives or preservatives are used. How Lardo di Colonnata is made. This exquisite product is unique for its unmistakable and delicate taste, conferred by the long aging in marble basins of Carrara and the characteristic microclimate of Colonnata that naturally maintains the pork meat at specific temperatures and humidity levels. The processing of the lardo occurs by rubbing the walls of the basin with garlic and subsequently laying the pork lard, coarse salt, and spices, such as ground black pepper, peeled fresh garlic, and rosemary, in alternating layers, allowing it to age for at least 6 months in the marble basins. The history of Lardo di Colonnata. The history of the famous Lardo di Colonnata has its roots in 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 to Colonnata to stock up on Carrara marble, used to stock up on lardo, and it seems to have been his favorite cured meat. In the 1800s, in Colonnata, this cured meat was considered a "poor" accompaniment of the quarrymen of the Apuan Alps, simple food with high energy value, designed to sustain the quarryman throughout the hard working day in the quarry. Today, Lardo di Colonnata IGP is considered a refined cured meat that we can enjoy as a stand-alone dish or as an ingredient to enhance and elevate countless recipes.
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The Lardo di Colonnata IGP from Larderia Sanguinetti is a truly celestial cured meat! Directly from the village that is located on the Apuan Alps under the municipality of Carrara, which became famous for the production of this cured meat, this lardo makes us experience emotions that no other pork product can rarely provide. A product of swine origin, it has a moist appearance and slightly pinkish white color, presents a homogeneous and soft consistency, and is covered by the characteristic coat of spices. Delicate and fresh flavor, almost sweet, with a fragrant, unforgettable aroma. The aging method, unchanged since antiquity, is highly effective from a bacteriological point of view. In fact, due to the abundant use of salt, garlic, and pepper, no additives or preservatives are used. How Lardo di Colonnata is made. This exquisite product is unique for its unmistakable and delicate taste, conferred by the long aging in marble basins of Carrara and the characteristic microclimate of Colonnata that naturally maintains the pork meat at specific temperatures and humidity levels. The processing of the lardo occurs by rubbing the walls of the basin with garlic and subsequently laying the pork lard, coarse salt, and spices, such as ground black pepper, peeled fresh garlic, and rosemary, in alternating layers, allowing it to age for at least 6 months in the marble basins. The history of Lardo di Colonnata. The history of the famous Lardo di Colonnata has its roots in 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 to Colonnata to stock up on Carrara marble, used to stock up on lardo, and it seems to have been his favorite cured meat. In the 1800s, in Colonnata, this cured meat was considered a "poor" accompaniment of the quarrymen of the Apuan Alps, simple food with high energy value, designed to sustain the quarryman throughout the hard working day in the quarry. Today, Lardo di Colonnata IGP is considered a refined cured meat that we can enjoy as a stand-alone dish or as an ingredient to enhance and elevate countless recipes.
