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1
Lardo di Colonnata is a traditional Italian cured pork fatback produced in Colonnata, a village in the Apuan Alps of Tuscany. The fatback is layered with garlic, rosemary, black pepper, and other aromatics, then cured for a minimum of six months in basins carved from locally quarried Carrara marble....
9.04
Excellent
Why this score
PDO lardo with famous marble aging, cult gourmet status, exceptional texture, but richness limits universal appeal.
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2
Lardo d'Arnad is a PDO-protected cured pork fatback from Arnad in the Aosta Valley, aged in wooden containers called doils with aromatic herbs, and is one of the few cured meats native to the Valle d'Aosta.
8.45
Great
Why this score
PDO Alpine lardo is respected for herbs and tradition, with strong regional acclaim but less fame than Colonnata.
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