Lard seasoned in a marble basin

Adò's workshop

Art in excellence: the great artisanal Tuscan cured meats.

A forgotten product, now rediscovered and re-evaluated as one of the tastiest and most delicate cured meats derived from pork. Lard is obtained by taking the fatty layer of the pig's back and cutting it along the belly, removing the fattiest part, known as the sugnosa .

These large slices of lard are carefully trimmed and processed in a unique way, the fruit of ancient tradition and centuries-old experience. They are placed in a basin carved from a block of marble (conca) a few hours after slaughter, without any refrigeration. First, the basins are vigorously rubbed with garlic and herbs (camicia), then the first piece of lard is placed on the bottom, on a layer of natural sea salt, freshly ground black pepper, peeled fresh garlic, chopped rosemary, and sage.

The basin is then filled in layers, alternating the lard with salt and herbs, and closed with a marble slab. The lard remains in the basin for at least six months, undergoing the necessary curing process. Finally, the lard emerges dry from the salt, perfumed, and flavored with herbs. Once the rind is removed, it is cut into thin slices and served as an appetizer or as a side dish with certain dishes.

The marble extracted from the Colonnata quarries is particularly suited to this purpose because it possesses unique characteristics of breathability and impermeability, and above all, is rich in calcium carbonate. Lard processed in this manner has ancient origins, as it was a staple food for the quarrymen who, spending days in the remote quarries, found this curing system to be the optimal way to ensure a consistently fresh product in perfect condition.

Colonnata, a quarrying village, has promoted this food and maintained its tradition over time. The name "Lardo di Colonnata" can be traced back to the town of Colonnata, but above all to the curing method used in marble basins, which has the ideal characteristics for this use. Therefore, marble is the key ingredient in this production system, and with it, the entire Apuan region, its homeland par excellence.

The production system is therefore the same as hundreds of years ago and “La Bottega Di Adò” has maintained the tradition and the original recipes.