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Our Lardo di Colonnata I.G.P.

The history of the famous Lardo di Colonnata started a long time ago: evidence dates it back to the Lombards in the 7th century A.D. when, thanks to the abundance of chestnut trees, the swine breeding and pork meat processing developed consequently. For centuries, it has been considered as the “economic” bread filling of the Apuan Alps quarrymen, a simple food with a high energetic value, to support the quarryman during his day of hard work in the quarry. This delicious product has a unique taste that cannot be mistaken, a delicate flavour given by its aging in marble bowls and the micro-climate that can be found only in Colonnata, which keep the pork meat at particular temperature and moisture in a natural way. The processing of the lard is done by rubbing garlic against the walls of the bowl and then by alternate swine lard, coarse salt and spices, such as milled black pepper, peeled fresh garlic and rosemary, all is left to age for at least 6 months. Nowadays, the Lardo di Colonnata PGI is considered a refined cold cut that can be tasted by itself or as an ingredient to enrich and exalt several recipes.

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Since 2004, we have been given the PGI (Protected geographical indication)marking by the minister for agricultural and forest policy. The mark can be easily spotted, as it is a white plastic seal directly on the lard slice. .

Why buying I.G.P.?

The PGI (protected geographical indication) marking guarantees to the customer the purchase of a traditional and authentic cold cut, produced in Colonnata, in the heart of the Apuan Alps, according to strict regulations described in the procedural guidelines, such as Italian pork meat, from certified breeding, processed when still fresh, the absence of preservatives and a long aging of at least six months in marble bowls. The true Lardo di Colonnata PGI is recognisable thanks to the white plastic seal directly on the lard slice and the EU and PGI brands on the label.


The aging method, which has not changed since the old age, is very efficient from a bacteriological point of view, thanks to the abundant use of salt, garlic and pepper, no additives or preservatives are used indeed.

Here there are some instructions for its use and preservation.

Use Instructions

Remove the salt from the upper side of the lard with the blade of a knife. Incise the rind below and cut into thin slices.

Preservation Instructions

Keep it in a fresh environment, wrapped in a moist cloth, be careful to fold again the rind over the cut. The vacuum-sealed product can be stored, if not opened, for over eight months.