Lardo di Colonnata is made using two great Tuscan products: the white marble from the Apuan Alps, and pork, the main type of livestock in the region.To make lardo, a trimmed piece of lard is placed immediately in marble basins that have been rubbed with garlic.
The meat should not be refrigerated before curing. Salt, black pepper, rosemary, and garlic are placed in between the layers of lard. Some producers also add sage, star anise, oregano, coriander, or even cinnamon, cloves or nutmeg.
The aging occurs naturally in warm, fresh caves. It takes a minimum of 6 months, during which the amount of liquid released by the salt-covered lard is measured regularly.
Lardo di Colonnata has been made this way since the beginning. It is an extremely effective curing and aging practice because it does not require any additives or preservatives.