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In Colonnata, in the province of Carrara, along the walkway next to the ancient marble quarries, this new production reality has been established since 1999. Larderia Il Poggio, owned by Mario and Renata, was created to enhance this ancient recipe for aging and flavoring lardo, which has made Colonnata the homeland of this cured meat. The property, in addition to having its own caves, has also purchased a plot of land to cultivate the main aromatic herbs used for the aging: rosemary, thyme, marjoram, sage, and bay leaf.
Larderia Il Poggio and the ancient recipe for aging and flavoring lardo
Mario is the selector of the pieces of lardo that come from local breeders and slaughterhouses. Subsequently, the pieces of lardo are aged in the marble quarries in specially created basins. Aromatic herbs and salt are layered, and they are left to age for about 6 months. Vacuum-sealed pieces can be kept in the refrigerator for a maximum of 6 months.
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Our Producers
/ Larderia Il Poggio
english
ITALY
ITALY/EUR
