Lardo

A specialty produced in the mountains behind Carrara but widespread in restaurants throughout most of Tuscany.

What is Lardo? Tuscan Specialties

Lardo consists almost entirely of fat – seasoned, salted, and aged in marble vats, making it tender with a characteristic round flavor. It is often served as an antipasto on a platter with rosemary and accompanied by other sliced cured meats such as prosciutto and salame. It tastes great over toasted warm bread, allowing the fat to melt slightly, but is also used as a seasoning in, for example, soup and other dishes.

Lardo was originally an important ingredient in the diet of hard-working marble quarrymen, rich in calories.

Locally, it is said to be good for the heart! But that is probably debatable.

Lardo must be called Lardo di Colonnata

To be the real deal, the lardo must be labeled "Lardo di Colonnata". This indicates that it was made in the correct place in the mountains slightly north of Lucca.