The name 'Lardo di Colonnata' originates from the village of Colonnata, known for its centuries-old tradition of using marble in the production process. This delicacy, made from pork fatback, involves carefully trimming and processing the fattiest part of the pig's back. The lard is placed in marble vats from Colonnata, known for their breathability and water resistance, a few hours after slaughter without refrigeration. The vats are first rubbed with garlic and herbs, then layered with natural sea salt, black pepper, garlic, rosemary, and sage. Sealed with a marble slab, the lard cures for at least six months.
Lardo Di Colonnata 1.5kg LA BOTTEGA DI ADÒ
Back fat from pigs, seasoned with salt and herbs, aged in marble vats from Colonnata
| Format | 1.5kg |
|---|---|
| Brand | LA BOTTEGA DI ADÒ |
| Origin | Toscana, Italy |
- Gluten free
- Lactose free
Pork fat, salt, spices, garlic, aromatic plants
| Typical Values per 100g | |
|---|---|
| Energy (kJ) | 3.302 |
| Energy (kcal) | 803 |
| Fat (g) | 87.70 |
| of which saturates (g) | 36.21 |
| Carbohydrate (g) | 0.41 |
| of which sugars (g) | 0.02 |
| Protein (g) | 2.96 |
| Salt (g) | 2.45 |
| pH | 5.50 |
| Aw | 0.77 |
| Product Life (Days) | 180 |
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