Description Lardo di Colonnata is a cured pork fat that originated in the Tuscan village of Colonnata, Italy, and is known for its rich, creamy, and sweet and savory flavor. The process of making lardo di Colonnata involves curing strips of pork fatback with herbs and spices in specially carved marble troughs called conche for at least six months: Rub a marble basin with garlic Trim and place a piece of pork fat in the basin Layer the fat with salt, pepper, rosemary, garlic, and other herbs and spices Cure at room temperature for at least six months, regularly checking the liquid that comes out of the fat Please expect some variation, up to 5%, on your hand-cut piece of meat
