Lardo di Colonnata | The fat that needs nothing

The pork fat that is aged in marble pools for months

I bought my first slices from Marco, the salumiere at the Saturday market in Marina di Pietrasanta, my town. A few euros, ten slices, on waxed paper. I walked home, tore off a piece of unsalted Tuscan bread, and ate the ten slices standing at the kitchen counter. No plate. No fork. Nothing else. When the slices were gone, I considered going back for mor…