This is the traditional lardo of the Apuan area, which we prepare in our workshop in Montignoso using the time-honoured method, already cut into thin slices and ready to serve. We take the layer of fat from the pig's back, trim it carefully and, a few hours after slaughter, lay it in marble basins rubbed with garlic and herbs.<\/p>\n
The lardo is arranged in layers, alternating with coarse sea salt, freshly ground black pepper, fresh garlic, rosemary and sage. The basin is closed with a marble slab and the lardo rests there for at least six months<\/strong>. The cool, breathable marble is the secret of this ageing.<\/p>\n The soft, fragrant slices are perfect on warm bread, on crostini or as a starter. For more ideas, read how to serve lardo<\/a> and how to prepare a Tuscan charcuterie board<\/a>. Lardo in conca is also sold as a whole piece<\/a>.<\/p>\n The marble basin ageing method is the same, but only lardo produced in Colonnata according to the IGP specification can be called Lardo di Colonnata. If that's what you're looking for, you'll find our Lardo di Colonnata IGP<\/a>, awarded the Platinum at the Merano Wine Festival<\/a>.<\/p>","protected":false},"excerpt":{"rendered":" MODIFIED-ATMOSPHERE TRAY<\/p>\n STORE AT: 0\u00b0 \/ +4\u00b0<\/p>\n BEST BEFORE: 40 days<\/p>\n ALLERGENS: 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in conca or Lardo di Colonnata IGP?<\/h3>\n