Traditionally born as a "worker's food" given the low nobility of the cut and the high caloric content, the lard of Colonnata PGI is today considered a product of gastronomic excellence. It is produced from pork back fat, salted with spices and aromatic herbs. It is subjected to maturation inside marble basins, in this way the flavor is accentuated and its softness is preserved.
its ideal use, to best enhance its quality and flavor, is natural, thinly sliced and placed on homemade bread. It goes perfectly with honeys and dried fruit, thanks to its salinity and rosemary. It is excellent as a fatty element to enrich legume-based soups and wild meats, and to soften roasts or flavor meat sauces or even in risottos. Less usual, but surprising, is the combination with crustaceans or soft meat fish such as monkfish or sea bass