Lardo di Colonnata is a cured meat with a protected geographical indication (IGP), typical of the homonymous village in the Apuan Alps, in the municipality of Carrara. It is produced with pork lard, seasoned in Carrara marble basins. The use of these marble containers is documented as early as the imperial era, around 2,000 years ago.
In these areas, marble is also used to preserve food. From the marble, in fact, we obtain the basins in which the layers of pork lard and the salt with the aromas are placed in alternate layers: pepper, cinnamon, cloves, coriander, sage, rosemary. The basins, rubbed with garlic, have particular temperatures and humidity, so the finished product has unique characteristics. The full tank is covered, checked periodically and then reopened about 6-10 months later when the curing is completed.

Colonnata lard has a moist appearance, it is white with a slightly pinkish color and has a homogeneous and soft consistency. It has a delicate and fresh taste, almost sweet, finely sapid if it comes from the buttock area, enriched with aromatic herbs and spices used in the processing and with a fragrant fragrance.

Its ideal use is natural, cut into thin slices. In the past it was considered a simple condiment or the "poor" companion for quarry workers, given its great nutritional value. It can be enjoyed as a dish by itself or even in unusual combinations, for example with shellfish.