About this cut
Lardo di Colonnata is a legendary Tuscan delicacy, representing the pinnacle of Italian charcuterie craftsmanship. This ivory-hued treasure is seasoned and aged in Carrara marble basins for at least six months, resulting in an ethereal, buttery texture that dissolves instantly on the palate. It is prized for its delicate balance of sweet fat and aromatic complexity, infused with local herbs and the unique mineral character of the marble.
Taste-DNA
Sourced from the thick subcutaneous adipose tissue of the pig's back, specifically the dorsal region. This dense, high-quality fat is selected for its purity and ability to absorb the curing aromatics during the long maturation process.
Preparation
Cooking Guide
Lardo should never be cooked in a traditional sense; its magic lies in its exceptionally low melting point. Shave it translucent-thin and drape it over warm, crusty bread or a freshly seared steak just before serving so it becomes semi-transparent. If using it to lard lean game or poultry, ensure the lardo is chilled before slicing to maintain its structural integrity during preparation. The goal is to release the aromatic oils without rendering the fat away entirely.
Core Temperatures
Portions per Person
Drape over warm, grilled sourdough to activate the herbal aromas and pair with a crisp, mineral-forward Vermentino or a dry Franciacorta to cleanse the palate.