Sliced Lardo di Colonnata
Lardo is the protective layer of fat from high up on the pig's back. The slabs of fat, layered with bay, rosemary, garlic, spices and salt, are put in marble tanks to age for 10 months. When ready the texture is like butter and the flavour is rich and aromatic. Delicious thinly sliced on to hot, crispy polenta, bruschetta with tomatoes and anchovies or served on a platter topped with grated walnuts.
Made in Colonnata, Tuscany
Sliced lardo should be kept in the fridge and eaten within 3 days
Pork fat, salt, pepper, rosemary, garlic, spices