Lardo is thick, unctuous, and silky in texture, qualities that become more pronounced when enhanced with rosemary, garlic, sage, oregano, coriander, anise and cinnamon.
Traditionally, lardo was cured in boxes made from Carrara marble, the valuable local stone quarried in Colonnata. The marble would be rubbed with garlic before layering the lardo and spices inside, and the contents left to age for six months.
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