Lardo
Lardo is a type of "salumi" made by curing strips of fatback with rosemary and other herbs and spices.

The most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this marble. Lardo di Colonnata is now included in the Ark of Taste catalog of heritage foods as well as enjoying IGP (Protected Geographical Indication) status since 2004. It is composed of over 90% lipids.

Another prized form of lardo is the Valle d'Aosta Lard d'Arnad, a PDO product from the area of Arnad in Aosta Valley of northwest Italy. Both superior types of lardo may be served very thinly sliced as an antipasto.
Q3194888
salumi
Concept
Q1503716
curing
Concept
Q5437342
fatback
Concept
Q122679
rosemary
Concept
Q1273
Tuscan
LOC
Q861824
Colonnata
LOC
Q1747689
Roman
LOC
Q1134686
frazione
Concept
Q13372
Carrara
LOC
Q40088
Carrara marble
Concept
Q1111382
Ark of Taste
ORG
Q363268
IGP (Protected Geographical Indication)
Concept
Q3553946
Valle d'Aosta Lard d'Arnad
Concept
Q13439060
PDO
Concept
Q34760
Arnad
LOC
Q1222
Aosta Valley
LOC
Q622440
antipasto
Concept
Q694642
Lardo
Concept
Q694642
Lardo
Concept
2004-01-01T00:00:00Z^^http://www.w3.org/2001/XMLSchema#dateTime
2004
DATE
+90^^http://www.w3.org/2001/XMLSchema#decimal
90
NUMBER
part of
product certification
located in the administrative territorial entity