For centuries marble miners in the Apuan Alps region of Tuscany have loaded their lunchboxes with fat hunks of bread smeared with lardo di colonnata. The process of creating this relatively obscure bit of charcuterie is simple. Fatback is sliced off a freshly slaughtered hog then rubbed with “salt…garlic…rosemary and sometimes sage, star anise, cloves, or other spices.” After a few months the fat-meat is ready for consumption. Continue Reading