Lardo d'Arnad PDO and Lardo di Colonnata PGI

A brief introduction: both take the name of their respective hometowns. Arnad is located in the autonomous region of Valle d'Aosta, and Colonnata is a small town in the municipality of Carrara, in the province of Massa.

The differences in flavor between the two types of lardo depend on the quality of the fresh fat from heavy pigs, the aromatic herbs used, and the aging process. Lardo d'Arnad is aged in wooden tubs for an average of 3 months, while Lardo di Colonnata matures in Carrara marble basins for 6 months.

During tasting, Lardo from Valle d'Aosta reveals a balsamic flavor, thanks to aromatic herbs such as rosemary, sage, juniper, and nutmeg. In contrast, the Tuscan lardo offers a delicate and fresh taste, with a slight peppery hint.

We suggest enjoying them naturally, thinly sliced over warm crostini. Voilà, you've got splendid appetizers that will allow you to discover if your palate leans more towards sweet or balsamic lardo.

Lardo di Colonnata is undoubtedly the most famous. It was already known during the Roman Empire and the Lombard period, when Carrara marble was historically widely used. Since 2000, it has been a Slow Food Presidium, and since 2004, it has held the IGP designation. This cured meat has a very high fat content (99 grams of fat per 100 grams), with a third being saturated fats. However, aside from this detail that defies any diet, what stands out is its flavor, softness, and aromaticity. It offers a truly multisensory experience, a journey of sublime flavors, unlike many other cured meats. It pairs beautifully with structured red wines such as Chianti or Amarone, and is excellent with honey and dried fruits.

Tasting is a must!

Fabio De Vecchi