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Lardo is produced in Colonnata, in the province of Massa Carrara. The cured meat is obtained from pork fat, the slices are white-pink and soft. When smelled, the cured meat is fragrant and rich in aromas. The taste is fresh and delicate, enriched by spices and aromatic herbs. Despite the large quantity of salt used during processing (25 kg per 100 kg of fat), Lardo is extraordinarily sweet. Lardo owes its uniqueness to the particular processing, which still follows the traditional recipe today, and to the use of marble containers (conche or marne) which, with their porosity, are essential for optimal maturation of the product. It is said that Michelangelo stocked up on Lardo when he went up to Colonnata to personally choose the blocks of marble for his statues. The cured meat was the side dish of the marble quarrymen of the Apuan Alps, who sliced it thinly to accompany it with tomato and to season rustic loaves of bread. In the 19th century, the inhabitants of the Apuan Alps used to call the salami the food of the anarchists: the refugees in the mountains after the riots of 1894 survived in their shelters by feeding on pork fat preserved in salt. Directed by Piero Frattari Edited by Paolo Dassori Edition VIDIGRAPH - Genoa www.vidigraph.com