Lardo is a type of salumi made by curing strips of the pigs back fat with rosemary and other herbs and spices. Lardo di Colonnata is cured in a marble basin. The most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times. Colonnata is a fraction of the larger city of Carrara, which is famous for its marble.
Storage tip: once open, wrap in cling film and store in the freezer.
Ingredients : Pork (made with 140g Pork per 100g finished product), Salt, Spices, Dextrose, Antioxidant: Ascorbic Acid, Preservative: Potassium Nitrate. Nutrition : Typical Values as Sold per100g. Energy 1342kj/324kcal, Fat 28.0g, Of which saturates 9.1g, Carbohydrate <0.5g, Of which Sugars <0.5g, Protein 17.8g, Salt 3.3g.
- Comes vacuum packed.
- Consume within 45 days.
- For best taste consume within 3 days of opening.
