Colonnata Lard, originally coming from Apuane, is both a PGI product and a Slow Food Presidium.
Colonnata lard is ready after at least six months (but it can also mature for over two years): its slices are very white, soft, and sweet-smelling. It is fragrant and rich in aromas, with a delicate and fresh taste, enriched by aromatic herbs and spices.
Despite the great quantity of salt used (25 kilos out of 100), is extraordinarily sweet. The processing technique is peculiar: everyone in Colonnata has inherited a recipe, at least a basin, and the technical knowledge that has never changed over the centuries.
