The procedures followed to cure the lard date back to the year 1000, and they have been handed down from generation to generation. The maturation takes place in marble tubs placed in caves or in cellars. To give the lard its unique flavour the tubs are rubbed with garlic and the pork lard is immersed in brine. Sea salt is added together with spices and herbs. The procedure must be repeated on each layer. Once the tub is full, it is covered with a wooden lid. The curing time goes from 6 to 10 months.
Lardo di Colonnata
