Lardo d'Arnad Dop and Lardo di Colonnata Igp

A brief introduction: both take their name from their respective "native" villages. Arnad is located in the autonomous region of Aosta Valley, while Colonnata is a locality in the municipality of Carrara, in the province of Massa.

The flavor differences between the two types of lardo depend on the quality of the fresh fat from heavy pigs, the aromatic herbs used, and the aging process. The lardo d'Arnad is aged in wooden tanks for an average of 3 months, while the lardo di Colonnata is matured in Carrara marble basins for 6 months.

During the tasting, one can perceive a balsamic flavor for the Valle d'Aosta lardo, thanks to aromatic herbs such as rosemary, sage, juniper, and nutmeg; and a delicate and fresh taste for the Tuscan lardo, with a slight peppery hint.

We suggest enjoying them naturally, thinly sliced on warm bread crostini. Et voilà, you have splendid appetizers that will allow you to determine whether your palate is more attuned to sweet lardo or balsamic lardo.

The lardo di Colonnata is undoubtedly the most famous. It was already known during the times of Ancient Rome and the Lombards, when Carrara marble was historically used extensively. Since 2000, it has been a Slow Food Presidia and since 2004, it has had IGP designation. A salami with a very high-fat content (99 grams of fat per 100 grams), of which one-third are saturated fats. But aside from this somewhat diet-defying notion, its flavor, softness, and aromatic quality should be emphasized. It is a true multisensory journey, an experience of sublime flavors that engages like few other cured meats. The pairing of lardo di Colonnata with structured red wines like Chianti or Amarone is excellent. It should be tried with honey and dried fruits.

Tasting is a must!
Fabio De Vecchi

S&M