Larderia Sanguinetti

Colonnata, home of the homonymous lard, is dotted with small producers specialized in the seasoning and packaging of this product with ancient history, the result of a tradition that has been handed down since the nineteenth century - if not even less recent.

Among the family realities that keep the secret of the best Italian lard, we find a company that stands out for its recent founding date, for the organizational criteria and the modernity of its plants, as well as for the consistent size of production in relation to the overall availability of the product: we are talking about the larderia owned by the brothers Andrea and Emanuele Sanguinetti, a unicum in Colonna that has been taking its first steps since 2010.

Renovated in 2016, the 300sqm production plant has all the credentials to qualify as a real taste laboratory, based on quality and strict compliance with hygiene and health regulations: here we are oriented towards a raw material already subject to selection, focusing on thick cuts of lard and from certified origin.

Colonnata lard, IGP since 2004

Colonnata lard obtains the Protected Geographical Indication mark following a process of ennoblement that began in the 70s of the last century. Before, this food was the companion of marble quarrymen, a “poor” food for the social class for which it was intended but very rich in calories, necessary for the hard work of extraction in the marble basins of Carrara.
It was the workers who first discovered the goodness of pork lard left to rest among the aromas and marble of the Canaloni, who made that habit a typical feature known all over the world today: Larderia Sanguinetti bears witness to this journey, since it finds strong appreciation for the product offered in customers from

Exported to France, Luxembourg and Switzerland as well as being consumed in Italy (especially in the North), Colonnata lard travels and is becoming known with ever greater success, combined with structured wines and innovative gastronomic proposals.

An extra seasoning

At Larderia Sanguinetti, lard ages for a number of months well above the minimum interval required by the production regulations. The greater number of marble basins available to the company means that part of the production can safely reach 12 or even 15 months, with a variation in flavor perceptible to the most experienced palates

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