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.
- Comes vacuum packed.
- Consume within 45 days.
- For best taste consume within 3 days of opening.