There are plenty of Italian cold cuts which have easily made their way overseas and onto your bagel or bun, but there is one Tuscan cold cut that you may not have necessarily heard of – Lardo di Colonnata. Yep, you heard correctly – lard. This is a cold cut which has become quite a delicacy of the territory and has a rich history behind it. The story of how Lardo di Colonnata came to become so popular dates back to ancient Rome, when prisoners were forced to extract marble for the marble quarries of Carrara. It is these very quarries that provided the raw material for greats such as Michelangelo and plenty of other Renaissance artists. As you can imagine, quarrying marble can help work up quite an appetite. So, what were the prisoners given to eat to keep up their strength? You guessed it – lard. The typical prisoner’s lunch was lard, bread, onion and wine. How Is Lardo di Colonatta Made? Lardo di Colonnata is a regulated and protected food of Italy, which has been granted the IGP label. This means a certain practice must be followed during its production. The many 3cm layers of fat are pieced together carefully, cured, seasoned and covered in salt, pepper, cloves, rosemary, garlic and other spices and then left in humid cellars for at least 6 months. This maturing process is what gives it all its flavor.   What was once a poor man’s food has now become a protected and widely known delicacy in modern Italy. It is not easy to find in shops outside of Tuscany, and certainly eating it in Colonatta, Italy is the ultimate in food experiences. Next time you visit Tuscany, don’t forget to try a bit of Lardo di Colonnata and pair it with its local Sangiovese based wine. We guarantee you a truly unforgettable experience!