Larderia Sanguinetti – Lardo di Colonnata IGP

The history of the famous Lardo di Colonnata has its roots in ancient times: some evidence traces it back to the Lombards in the seventh century AD when, thanks to the abundant presence of chestnut trees, pig farming and the consequent processing of meat developed. For centuries it was considered a "poor" food for the quarrymen of the Apuan Alps, a simple food with a high energy value, which had to support the quarryman for the whole hard day of work in the quarry. This delicious product is unique for the unmistakable, delicate taste that is given to it by the long aging in white marble basins and by the characteristic microclimate only of Colonnata, which keep the pork at particular temperatures and humidity in a natural way. The lard is processed by rubbing the walls of the basin with garlic and then placing the pork lard, coarse salt and spices, such as ground black pepper, fresh peeled garlic and rosemary, in alternate layers, leaving it to mature for at least 6 months. Today, Lardo di Colonnata PGI is considered a refined cured meat that we can taste as a dish in itself or as an ingredient to enhance and enhance an infinite number of recipes.