The product

Lardo di Colonnata IGP by Giannarelli

Famous and delicious handcrafted lard from Tuscany
Country of origin:
Italy - Tuscany
3,5 kg approx
Minimum order:
1 piece
More Information
Raw material Lard obtained from Large White or Landrace pigs born, breeded and slaugthered in Italy, with a weight above 250 kg; the lard is seasoned and leto ft mature for at least 6 months in natural cellars in Colonnata
Appearance The height of lard is quite important, at least 5 cm, squared shaped, well trimmed and covered by sea salt in grains, black pepper, cinnamon, nuttmeg, cloves, starred anice, italian garlic and local rosemary
Taste perfume is fragrant and rich of aromatic and sweet hints, taste is delicate, mild and slightly sapid
Maturing At least 8 months
Curiosity The habit of maturing lard in Carrara marble cases called conche goes back to Xl century; recipeis transmitted from generation to generation and protected jelously by any
Suggestions Skin has to be removed before consumption, then you can thinly slice the lard and lay it on a crunchy toasted bread; according to marble workers onion and tomato are ideal companions with lard
More Information
Ingredients Pork lard, sea alt, pepper, fresh garlic and fresh rosemary, spices
Weight 3,5 kg approx
Packaging Vacuum packed
Storage Conditions (packaged products) Keep refrigerated between +4 and +8 °C
Instructions for use Don't pierce the packaging
Paese di origine ingrediente principale Italia
Nutrition Declaration Energy: 3215 kJ / 770 kcal
Fat: 84 g
of which saturates: 55 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 3,5 g
Salt: 1,5 g
Typical value per 100 g
The producer

Giannarelli - Colonnata (MS) - Tuscany

Why we chose them
Nestore Giannarelli, Marino's father, opened his butchery in 1953 in Bedizzano, north of Carrara city, inside the marm slope of Colonnata. He started here producing charcuterie and lard most of all, infact this was the main meal of marble workers. There is a very strong bond between the lard, the territory, the marble and marble extraction workers. A piece of bread, a bite of lard and a bottle of water constituted a light, but nutrient meal to bring upon the mountains. The same strong bond is linking Colonnata people and marble cases that has been always part of houses' furniture in order to preserve lard. Those are obtained and modeled in Canaloni marble, a little valley behind Colonnata. A marble with a superior glaze content compared to the rest, that permits the lard to "breathe" during the maturation; moreover it is naturally shining and doesn't need any chemical treatment. Spices used are an heritage of Greeks scalpels, that Romans invited in Tuscany to teach the art of marble cutting. These people used to season their meal with those spices to feel like at home. A mix that gives a unique touch to Giannarelli products as long with sea salt, quality of meat, marble and Apuane alps wind.
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