Lardo di Colonnata PGI is an historic product of the Tuscan town of the same name, processed according to the specifications of the Lardo di Colonnata PGI consortium. Lard from Italian pigs is trimmed and then massaged over time a with coarse natural sea salt. The seasoning takes place in basins of white Carrara marble, rubbed with fresh garlic before filling. The “baffe,” arranged in layers, are separated by natural aromas and spices which are used to give fragrance and flavour to the lard during the long seasoning. Before packaging, each lard is sprinkled with the same mix of salt and spices in which it has matured, and the traceability seal is applied. Fragrant and rich aromas and a sweet and delicate taste.
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