Lardo

Not to be confused with Lard or Lardon.

Three types of lardo, thinly sliced
Lardo di Colonnata
Marble basin for curing lardo di Colonnata

Lardo is a type of salume made by curing strips of fatback with salt, rosemary, and other herbs and spices.[1]

The most famous lardo is from the Colonnata, Tuscany, where lardo has been made since Roman times. Colonnata is a frazione (hamlet) of the city of Carrara, which is famous for its marble; traditionally lardo is cured for months in basins made of Carrara marble, which is quarried in Colonnata. Lardo di Colonnata is included in the Ark of Taste catalog of heritage foods and has been a protected geographical indication (PGI) since 2004.[2]

Lardo is composed of over 90% lipids and 3–5% salt.[3][4]

See also

  • Vallée d'Aoste Lard d'Arnad

References

  1. ^ Gold, Jonathan (2007-07-25). "Slab City: On the meat trail, a lardo dream". LA Weekly. Retrieved 2007-08-04.
  2. ^ "Lardo di Colonnata". Tuscanjourney.org. Archived from the original on June 17, 2008. Retrieved 29 October 2011.
  3. ^ R Nuvoloni; A Nannipieri; E Purini; F Pedonese; B Turchi; B Torracca; O Benini (August 2, 2012). "Characterisation of PGI lardo di Colonnata" (PDF). Italian Journal of Food Safety. 1 (4): 81–85. doi:10.4081/ijfs.2012.4.81. ISSN 2239-7132. OCLC 4951289742. Archived from the original on April 28, 2016.
  4. ^ Julian (2026-01-30). "Nasty Bits Lardo Cured Fat: How to Use It Safely & Flavorfully". lifetips.alibaba.com. Retrieved 2026-04-03.
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  • Lardo in the online Culinary Heritage of Switzerland database.
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