Larderia Sanguinetti

Colonnata, the birthplace of the eponymous lard, is dotted with small companies specialized in the aging and packaging of this product with an ancient history, stemming from a tradition that has been passed down since the 1800s – if not from even older times.
 

Among the family-run enterprises that preserve the secret of the best Italian lard, we find a company that stands out for its relatively recent foundation date, for its organizational criteria, and the modernity of its facilities, as well as for the substantial size of its production in relation to the overall availability of the product: we are talking about the larderie of brothers Andrea and Emanuele Sanguinetti, a unicum from Colonnata that has been taking its first steps since 2010.
 

Renovated in 2016, the 300sqm production facility has all the requirements to be recognized as a true laboratory of taste, based on quality and strict adherence to hygiene regulations: here, the focus is on a raw material that has already been selected, emphasizing thick lard cuts with certified origin.
 

The Colonnata lard, PGI since 2004
 

The Colonnata lard obtained the Protected Geographical Indication mark following a path of enhancement that began in the 1970s. Previously, this food was the staple of marble workers, a "poor" food for the social class it was intended for but rich in calories, necessary for the hard work of extraction in the marble quarries of Carrara.
It was the workers who first discovered the goodness of pork lard left to rest among the aromas and the marble of the Canaloni, turning that habit into a specialty now known worldwide: the Larderia Sanguinetti is a testament to this journey, as the clientele from across the Alps shows strong appreciation for the offered product.

Exported to France, Luxembourg, and Switzerland in addition to being consumed in Italy (especially in the North), the Colonnata lard travels and is becoming increasingly well-known, pairing well with structured wines and innovative gastronomic proposals.

An extra aging

At the Larderia Sanguinetti, the lard ages for a number of months well above the minimum interval required by the production regulations. The larger number of marble basins available to the company allows a portion of the production to calmly reach 12 or even 15 months, with a variation in flavor perceptible to the more experienced palates.

The main notes of the lard, however, remain those linked to the mix of spices used to flavor the meat, partly grown directly on-site by the Sanguinetti brothers: after experimenting for a year with different combinations, Andrea and Emanuele chose the ideal composition for the best result... It's up to you to discover it by tasting their Colonnata lard!