Lardo di Colonnata PGI has a highly nutritive value related in an indissoluble way to the hamlet of the town of Carrara, famous for its pits of white marble. This precious element is used to make the tubs, locally called “conche”, where the maturation of the lard takes place, obtained from the fatty subcutaneous layer of the pig’s back. The best marble for the curing process is called “vetrino”, due to its fine grain and its high resistance, and it comes from pits called “Canaloni”. The establishments for the maturation at room temperature and the manual processing that takes place only from September to May have linked for centuries this product to the natural rhythms of the town of Colonnata.

A product that is the result of the millenary culture of excavators-peasants who have been able to and have had to preserve intact this relation with nature and preserve the ancient knowledge of the use of aromatic herbs, spices and the right periods of maturation. A culture that is not attributable to the use of the marble containers alone which, as necessary as they can be, are not enough to make this product inimitable, a product which bears the influence of history, tradition and the configuration of a unique territory.