The product

Lardo di Colonnata IGP by Giannarelli

One of the most unique pieces of charcuterie produced in Italy today
Country of origin:
Italy - Tuscany
400 g approx
Minimum order:
1 piece
More Information
Raw material One of the most unique pieces of charcuterie produced in Italy today, produced with pork lard
Appearance The piece of lard is cleaned from its skin and then is prepared with salt. It ages for at least 6 months
Taste The taste is sweet, full to the palate, buttery. When sautéed it gives a unique toasty and nutty aroma
Maturing At least 6 months
Curiosity Lard was the meal of the poor miners marble of the Apuan Alps, they ate it sliced in very thin slice, with rustic bread and tomato. A food prepared in the early morning and intended to support all day the quarry workers. Lard is the typical product of Colonnata, a small village situated on a spur of the marble quarries around Carrara. The custom of aged lard in white Carrara marble basins dates back to the XI century. The recipe has been passed down from generation and jealously guarded by each manufacturer.
Suggestions Traditionally enjoyed very thinly sliced on the grilled bread, maybe with only onion and tomato according to tradition
More Information
Ingredients Pork lard , sea alt, pepper, fresh garlic and fresh rosemary, spices
Weight 400 g approx
Packaging Vacuum packed
Storage Conditions (unpacked products) Keep refrigerated between +4 and +8 °C
Storage Conditions (packaged products) Keep refrigerated between +4 and +8 °C
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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