Lardo

Food, Animal source foods, Preserved animal source products, Preserved pork products

Consumption area(s): Italy 🇮🇹

Introduction

Lardo is obtained through the salting, seasoning, and curing of the fat layer located just beneath a pig’s skin. This fatty portion is typically taken from the neck, back, and upper flank areas of the animal, where the tissue is thick and rich in natural oils.

Description of lardo

The most renowned variety of lardo is undoubtedly the Colonnata lardo (Lardo di Colonnata), whose distinctive flavor and refined texture have brought fame to the Tuscan village from which it takes its name.

Its quality depends on the selection of raw materials — from the fresh fat of heavy pigs to the herbs and spices used for rubbing (such as bay leaf, pepper, sage, juniper, nutmeg, and garlic) — and on the expert curing process, still carried out today in marble basins where the product rests for about six months.

Another well-known variant is the Arnad lardo (Lardo di Arnad), which differs in that it is aged in wooden vats and seasoned with juniper, bay leaves, nutmeg, sage, and rosemary. This type holds the status of a Protected Designation of Origin (PDO).

Lard has been officially recognized by the Italian Ministry of Agriculture as a traditional product, following proposals from the regions of Basilicata and Piedmont. A similar preparation exists in Ukraine, known as salo, which closely resembles Italian lardo in both appearance and method of preservation.

Hisotry of lardo

Lardo prepared in this traditional way has been known since ancient times, though it largely disappeared from common use in recent decades. Today, it is being rediscovered in the culinary scenes of Italy, appreciated for its rich flavor and historical charm.

It is often said that this product once served as the food of quarrymen, who needed high-energy meals to sustain their demanding labor. However, the Italian historian Alberto Grandi considers this tale of origin an invented tradition, created to romanticize and elevate what was originally a simple, everyday food. Before the 20th century, meat was regarded as a luxury item, inaccessible to most workers and, at times, even to the slaves employed in the stone quarries.

Classification of lardo

Lardo is categorized according to its production methods, leading to two main traditional varieties:

• Arnad lardo PDO (Lardo di Arnad DOP)
• Colonnata lardo PGI (Lardo di Colonnata IGP)

Nutritional facts table

Please note that nutritional values may vary slightly depending on the individual product.

Nutrients	Per 100 g
Calories (kcal)	900
Total fat (g)	90
———Saturated fat (g)	36
Cholesterol (mg)	100
Sodium (mg)	1600
Total carbohydrates (g)	0
———Dietary fiber (g)	0
———Total sugar (g)	0
Protein (g)	4

Recipes that use this product as an ingredient:

Garibaldi crostone (Crostone garibaldi)