Lardo di Colonnata, Available in Store

Guanciale is a traditional Italian cured meat made from pork jowl. It has a rich flavor and a tender texture, seasoned with spices like black pepper and rosemary. This ingredient is essential for iconic dishes such as carbonara and amatriciana, where its bold taste and softness blLardo di Colonnata is a prized Italian cured meat from the small village of Colonnata in Tuscany. Made from the fatback of the pig, it is aged in marble basins from Carrara, seasoned with salt, spices, and aromatic herbs such as rosemary and garlic. This process gives the lardo a delicate and aromatic flavor, with a buttery texture. It is best served in thin slices on warm bread or used to enhance the flavor of meat and vegetable dishes.end perfectly with pasta.