“Lardo di Colonnata” they use the lard of fat Italian pigs whose flesh will also be used to make DOP Parma Ham, whereas for our “Black Pig Lard” they use the meat of Cinta Senese breed pigs.
The over-5 cm-thick lard pieces, squared and trimmed, are placed in the Colonnata marble basins, then covered with sea salt, black pepper, a mixture of spices, Italian garlic and local rosemary sprigs. The lard is stored to age in natural environments in Colonnata for up to eight months. When sliced it has a scented, fragrant aroma, firm soft texture, a sweet taste and the light flavour of aromatic herbs.
INGREDIENTS: Lard from Italian pigs, sea salt, fresh garlic, fresh rosemary, pepper and spices.
For allergens see ingredients in bold.