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.
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.