Lardo di 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.