Lard

One of the more interesting products amongst the vast range of cured meats that exists throughout Italy. It is in fact cured pork fat taken from underneath the skin layer. In some cases it's made from the shoulder of pork, taken from a pig a very heavy and over 9 months old. Once the fat has been removed, it could be massaged at length and then placed in special containers (i.e. marble is used in Colonnata, a small village near Carrara, Tuscany), covered with salt, natural flavourings, spices and herbs, then left to cure for a few months. It's pale pink colour or white, with a very particular flavour thanks largely to the mixture of ingredients which the pigs are fed during rearing process: chestnuts, vegetables, flour and whey. It is usually served thinly sliced, sometimes flavoured with ground pepper, boiled chestnuts and with toasted bread or polenta (a typical dish of Northern Italy areas).

- Lardo d'Arnad PDO (Valle d'Aosta) (1996)
- Lardo di Colonnata PGI (2004)

(in brackets the year of PDO/PGI recognition)