Lardo di Colonnata is the fat of the back of the pig (Cinta Cinese). The fact that pigs must weigh at least 160 kilograms before they may be slaughtered means that we are dealing with large, adult pigs. And whereas muscle tissue/meat generally becomes tougher in older animals, the opposite occurs in pork fat: in adult animals, some connective tissue already breaks down on the animal, making the fat softer while still ‘on the pig’. After slaughter, the fat is covered with a thick layer of salt and several spices. The salt ensures preservation; the spices obviously provide the flavour. The pork fat is then ripened either in the Colonnata marble quarries (well-known for Carrara marble), or in ‘marble containers’. The marble continues the process of breaking down the connective tissue in the fat, making it super tender and succulent! This pork fat is by no means suitable for larding - it would melt away completely. Melting the fat brings out the specific taste of all the spices, providing a true flavour explosion. This shows that a basic product like pork fat can become a delicacy! Uses Remove the salt and spices on top – it will be much too salty otherwise. A clean, damp tea towel will do the trick. Using a very sharp knife or meat slicer, cut away the rind - the tough, brown layer - on the bottom. Then cut the fat as thinly as possible (preferably on a meat slicer). Possible combinations - melt it on top of a crostini in the oven - grill scallops and then wrap them in the pork fat - melt it over (grilled) vegetables - cut it into small cubes and add to soup or sauce - enjoy it ‘au naturel’ with other antipasti (charcuterie, olives, small amuses) - melt it over several fish varieties Put a natural slice on your tongue… The pork will melt away under the warmth of your mouth, releasing the finest flavour! An immediate trigger for new recipes - very easy, but oh so delicious…