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Lardo di Colonnata PGI

Disponibilità: Disponibile

Only 48 left

Prezzo di listino: 11,18 €

Special Price 8,97 €

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Lardo di Colonnata PGI is one of the most famous salamis in Italy, even though it obtained the PGI certification only in 2003. It is made with pork back fat and the characteristic element of Colonnata lard is the particular form of processing and preservation of lard, aged in marble basins from the "Canaloni" area in Carrara. It is almost pinkish white, with a deep pink “strip” that increases the visual beauty and gives it flavor. The upper part is covered with a good thickness of sea salt and other spices. It has an unbeatable taste thanks to the microclimate of Colonnata, mitigated by air currents that can hardly get out of the "niche" in which the town is situated. Lardo di Colonnata PGI can be eaten in thin slices on toasted bread, but also on grilled vegetables. It can also be used in the kitchen as a source of fat.

The product is vacuum packed in pieces of about 400 grams of net weight ± 10 %.

Ingredients: Pork lard, sea salt, black pepper, garlic, rosemary, spices and aromatic herbs.

Discount -25 %


Lardo di Colonnata PGI - slice of about 400 grams ± 10%

Characteristics of the PGI: The ancient procedure has been handed down from generation to generation. The seasoning takes place in marble "basins": White marble blocks excavated. Lard placed there along with salt and various spices produces a "brine" that preserves it and keeps it even for years. For centuries it has been said that the exceptional strength and health of the miners is due to the lard of Colonnata. Maturing lasts 6-10 months. The natural humidity of the caves and the porosity of the marble walls of the basin establish natural conditions for aging. Chemical and bacteriological analyzes have shown that the ancient "method" is extraordinarily effective and does not require any chemical treatment or preservatives for conservation. The production area of ​​"Lardo di Colonnata" is represented exclusively by Colonnata, a mountain-hill fraction of the Municipality of Carrara, in the province of Massa Carrara. The pigs must come from farms located in the regions of Tuscany, Emilia Romagna, Veneto, Friuli Venezia Giulia, Lombardy, Piedmont, Umbria, Marche, Lazio and Molise. Unfortunately, the specification does not establish weight constraints for the pig, although most producers use heavy pigs. The Lardo di Colonnata is obtained from the cuts of meat corresponding to the adipose layer (cleaned from the sugnosa part) that covers the back from the occipital region to the buttocks and that laterally reaches the pancetta. The thickness must be over 3 cm.

The Producer: Larderia La Conca produces in Colonnata the real lard seasoned in marble basins according to the ancient local tradition. The production methods follow the regulations imposed by the IGP mark and guarantee the authenticity and quality of the products. The production of lard has always been an activity practiced by the Larderia La Conca which is handed down from generation to generation this genuine and wise passion.

Production Area: Colonnata (Massa Carrara).

Ulteriori informazioni

Standard circa 400 grammi
Price for unit 27,95 Euro/Kg

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