Fausto Guadagni, who makes our sweet, fragrant Lardo di Colonnata, has it in his blood. It was his parents who first sold their lardo to the public in 1949 and when, in the 50’s, the road to Colonnata was concreted, the reputation of their lardo quickly grew. Lardo is the protective layer of fat from the pig’s back. When cured it has a very particular texture: creamy and soft, it slices like butter and is never chewy. This cut of fat is cured all over Italy but the most famous is from Colonnata, where Carrara marble has been mined since Roman times.The slabs of fat, layered with salt, pepper, rosemary, sage and a mixture of spices, are put into marble tanks where they stay for 10 months. When ready they are thinly sliced and eaten on warm bruschetta.