IL BIANCO LARDO DI COLONNATA IN CONCA - COLONNATA PORK LARD IN MARBLE TANKS. 
- LARDERIA LA REPUBBLICA - MADE IN TUSCANY.
 
LARDO DI COLONNATA  is an Italian cured meat product prepared from pork fat. 
Colonnata, an ancient quarry village, owes its origins to the period of the Holy Roman Empire. Lying at the foot of the Apuan Alps, it stands on a spur of rock, about 650m above sea level. Here was born in 2006 the first laboratory of Larderia La Repubblica, dedicated to the production of a delicacy as old as the work of the quarrymen: the Lardo di Colonnata. A cured meat with protected geographical identification (PGI), produced with pork lard seasoned in Carrara marble basins. It represented a usual meal for those who spend whole days working in the quarries, needed a seasoned salami, which was always fresh and tasty.
 
IL BIANCO LARDO DI COLONNATA is obtained from the fat of the back of the pig between the retro-occipital region to that of the rump, deprived of the cheeks and bacon, keeping the rind, subjected to salting and seasoning in the basin.
 
ORGANOLEPTIC CHARACTERISTICS:
Soft, velvety and non-oily texture, with a delicate and finely spiced scent. Compact appearance, white or pinkish-white in color, and sweet, moderately savory taste.
 
The best known is probably the Colonnata lard which, for its unique taste and delicacy, has made the Tuscan town from which it takes its name famous.
 The quality of the lard depends on the choice of raw materials (from the quality of the "fresh fat" which must be from heavy pork, to the aromas with which it is rubbed) and the skilful art of seasoning that is still done today in marble tanks (conche ) in which the product remains for about 6 months.
 
Available in a vacuum packed.
 
For more info visit:
www.larderialarepubblica.it/