Lardo di Colonnata
The lard of Colonnata, a cured meat with a protected geographical indication (PGI), is obtained from the back of the pig and cut into large pieces, laid in marble basins, together with the salt in grains and a mixture of over twenty aromas, including garlic , rosemary, oregano, cinnamon, coriander, clove, nutmeg. Maturing should not be less than six months. The color is white as the most precious Apuan marble, the delicate flavor highlights the aromatic herbs. It can be enjoyed alone or together with an infinite number of foods.
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