Larderia Il Poggio

Colonnata in the province of Carrara, along the promenade that passes next to the ancient marble quarries, this new production reality has been located since 1999. The Larderia Il Poggio, owned by Mario and Renata, was created to enhance this ancient recipe for refining and flavoring lard that has made Colonnata the home of this sausage. The property, in addition to having its own caves, has also bought a plot of land where to cultivate the main aromatic herbs that are used for l&' aging: rosemary, thyme, marjoram, sage and bay leaf.

Larderia Il Poggio and l&' ancient recipe for refining and flavoring lard

Mario is the sorter of the pieces of lard that come from local farmers and slaughterhouses. Subsequently, the pieces of lard are placed to refine in marble quarries in basins created ad hoc. The aromatic herbs and salt are stratified and left for about 6 months to age. The vacuum-packed pieces can be left in the refrigerator for up to 6 months