A typical protected geographical identification product

The Lard of Colonnata is a typical pork product of Carrara. Unique for its particular salting and for its curing in marble tubes, the Lard of Colonnatata is a protected geographical identification(P.G.I.) product. It is taken from the layer of hard fat along the pig's back and normally only Tuscan porks are used.

This fine salami is made from pork lard which is cured in local Carrara marble. Layers of lard are alternated with herbs such as pepper, cinnamon, cloves, coriander, sage and rosemary. The marble used is rubbed also rubbed with garlic and the maturation time can last anything from 6 to 10 months.

This delicious salami is still made in this traditional way which gives it its soft consistency and sweet flavour, enriched by the herbs and spices used in the preparation. It should be served just melting on hot pieces of toast.