lardo

{{Short description|Italian cured and seasoned strips of pig fat}}

{{For|the settlement in British Columbia, Canada originally named Lardo|Lardeau}}

{{Distinguish|Lard|Lardon}}

{{Italics title}}

File:Lardo-bergamo-20231229 03.jpg

File:Il candido Lardo di Colonnata.JPG

File:Conca di marmo (Colonnata).jpg

Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices.{{cite news | first = Jonathan | last = Gold | author-link =Jonathan Gold | title = Slab City: On the meat trail, a lardo dream | url = http://www.laweekly.com/2007-07-26/eat-drink/slab-city/ | work = LA Weekly | date = 2007-07-25 | access-date = 2007-08-04 }}

The most famous lardo is from the Tuscan frazione (hamlet) of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this marble. Lardo di Colonnata is included in the Ark of Taste catalog of heritage foods as well as enjoying protected geographical indication (PGI) status since 2004.{{cite web|title=Lardo di Colonnata |url=http://www.tuscanjourney.org/made-in-tuscany/lardo-di-colonnata/ |publisher=Tuscanjourney.org |access-date=29 October 2011 |url-status=dead |archive-url=https://web.archive.org/web/20080617130546/http://www.tuscanjourney.org/made-in-tuscany/lardo-di-colonnata/ |archive-date=June 17, 2008 }} It is composed of over 90% lipids.{{cite journal | url = https://www.pagepressjournals.org/index.php/ijfs/article/view/812| title = Characterisation of PGI lardo di Colonnata |author1=R Nuvoloni |author2=A Nannipieri |author3=E Purini |author4=F Pedonese |author5=B Turchi |author6=B Torracca |author7=O Benini | oclc = 4951289742 |journal = Italian Journal of Food Safety | date = August 2, 2012 | volume = 1 | issue = 4 | pages =81–85 | doi = 10.4081/ijfs.2012.4.81 | format = PDF | issn = 2239-7132 | archive-url = https://web.archive.org/web/20160428085151/https://www.pagepressjournals.org/index.php/ijfs/article/view/ijfs.2012.4.81/477 | archive-date = April 28, 2016 | url-status = live| doi-access = free }}