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 |
Free Lardo di Colonnata reference card
Diagram, cooking notes, and 8 names on one printable page.
Free. One-page reference.
Similar cuts
Classic recipe
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