$$ · everyday prep, trimming, and carving
Slice against the grain cleanly every time
Slicing steak, trimming small amounts of fat, chopping aromatics, and general kitchen work.
Victorinox Fibrox Pro 8-Inch Chef's Knife
Lardo di Colonnata is known in English as Lardo.
Also called
🇺🇸🇬🇧🇲🇽🇦🇷🇪🇸Lardo🇫🇷🇵🇹🇧🇷Lardo de Colonnata
PGI-protected Tuscan cured back fat from Colonnata, a tiny village in the Apuan Alps above Carrara. Cured in conche — basins carved from the same Carrara marble used by Michelangelo — with salt, black pepper, garlic, rosemary, and other herbs for at least six months. The marble's natural temperature and humidity, plus the cool Apuan air, produce a uniquely silky, perfumed cured fat. Sliced thin and served on warm bread, where it melts into the bread's surface. The marble basins are protected by the PGI specification.
Names by country
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Lardo | English shortens to 'Lardo'; the full PGI name 'Lardo di Colonnata' is used on premium menus. |
| 🇬🇧United Kingdom | Lardo | |
| 🇲🇽Mexico | Lardo | |
| 🇦🇷Argentina | Lardo | |
| 🇫🇷France | Lardo de Colonnata | |
| 🇪🇸Spain | Lardo | |
| 🇵🇹Portugal | Lardo de Colonnata | |
| 🇧🇷Brazil | Lardo de Colonnata | |
| 🇮🇹Italy | Lardo di Colonnataprimary | PGI-protected; cured in marble basins (conche) carved from Carrara marble. |
| 🇩🇪Germany | Lardo di Colonnata |
Classic recipe
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