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Lardo di Colonnata originates from the small hamlet of Colonnata in Tuscany, in the heart of the famous marble quarries near the Ligurian border - the lardo kept the workers well-fed. It has become a much sought after delicacy, made from the back of the pig and is in essence, cured pork fat. It is prepared by cutting the meat and treating each piece with salt and spices. They are then immersed in brine and are seasoned inside a vessel for slow-seasoning. Although produced across Italy, ours is the real deal - IGP means it is guaranteed by the Associazione Tutela del Lardo di Colonnata.
We recommend you cut into slices of 5cm wide and carefully place over some hot toast - it should melt in your mouth, tastes like moreish!
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