About Amy Cortese

Amy Cortese writes about food, wine, travel and business. Her work has appeared in New York Times, Business Week, New York, Mother Jones, and Wired among others.She lives, and over eats, in Brooklyn.

A slice of rustic bread topped with thin slices of lardo, all on a wooden cutting board

Hog Heaven: Lardo di Colonnata

Lardo di Colonnata is the pristine, silky fat from pigs that sup on forest nuts near the Italian town of Colonnata and that’s cured in an herby brine.