Lardo di Colonnata approx 100g sold in one piece

The lard is taken from the back of the pig and cured in a marble basin with a mixture of salt, pepper, rosemary and garlic.

Cut thin slices of cured fat are white as a sheet and incredibly aromatic and extraordinarily sweet.

Ideal for melting on freshly toasted bred or for rendering down to flavor pasta dishes.

Toscana

Italy