Lardo di Colonnata
Lardo di Colonnata is a traditional Italian cured meat specialty made from the back fat of pigs, seasoned with a blend of herbs and spices like rosemary, juniper, and black pepper. Originating from the village of Colonnata in Tuscany, it is aged in marble basins for several months, resulting in a melt-in-your-mouth delicacy.
🍽️ Nutrition at a glance
This dish is extremely high in fat, with very little protein or carbohydrates, making it a calorie-dense food. It primarily provides energy from fats and contains notable amounts of sodium and certain B vitamins.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 1 g |
| Carbs | 0 g |
| Fat | 27 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 300 mg |
| Vitamin B12 | 0.3 mcg |
| Selenium | 2.5 mcg |
| Thiamine (B1) | 0.1 mg |
| Niacin (B3) | 0.8 mg |
| Iron | 0.2 mg |
| Phosphorus | 15 mg |
| Zinc | 0.2 mg |
Per 2 slices (approx. 30 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it is a centuries-old Tuscan tradition, often aged in marble basins that impart a unique mineral quality. Nutritionally, while high in saturated fat, it is a source of monounsaturated fats similar to those found in olive oil.
