Heritage-breed back fat
- Provenance
- Producer details will appear here when verified.
- History
- Colonnata quarrymen cured lardo in marble basins with rosemary and packed it in their lunch pails; Michelangelo's marble workers likely ate it.
Sealed, numbered and signed by the hand that made it.
THE BUTCHER
Lardo, Nine Months in Marble
Back fat cured under herbs in a marble conca for nine months. Sliced to translucency.
$38
Pre-launch
Release notes on the Cellar List.
Pre-launch: we're not taking orders quite yet. Add pieces to your case and it will be held for you — join the Cellar List for first notice when we open.
Cold Cellar / ships chilled
Ships chilled and must be kept refrigerated. Recipes, packaging and validated shelf-life vary by product — final storage and shelf-life instructions will be confirmed on the product label before release.
- Origin
- Producer details will appear when verified
- Batch
- TBC · PRE-LAUNCH
- Pairing
- Franciacorta
- Batch size
- Made in small released batches
- Keeping
- Ships chilled and must be kept refrigerated. Final storage and shelf-life instructions will be confirmed on the product label before release.
- On the palate
- Melts at body heat. Sweet, herbal, faintly aniseed, never greasy.
Where this dish comes from
Lardo cured in marble basins is associated with a quarry region above Carrara, where workers once relied on cured fat as dense, portable food. The stone basins — the conca — stay cold and hold humidity, which suits the cure.
Cured back fat has a long history as a ration and larder food across much of Europe; the marble-basin method received protected status in the early 2000s.
Lardo cured in stone is a specialty of central Italian charcuterie, traditionally eaten simply on warm bread.
How we make it
No weights or press are used; fat left alone under salt in a cold room stays creamy and slices cleanly rather than turning waxy.
A long cure is what lets the herbs read as part of the fat rather than sitting on the surface.
Marble-vessel salt cure
9 months
- 01Marble basins rubbed with garlic, then layered with salt and herbs.
- 02Slabs of back fat laid in and covered completely; no weight, no press.
- 03Held in a cold, humid cellar for nine months as the marble regulates temperature.
- 04Lifted, scraped, and sliced to the thickness of paper.
Draped over hot bread or a hot potato so it melts before it reaches you.
THE INGREDIENT LEDGER
Every defining ingredient, named where we can: what it is, and what it has meant to the people who kept it. Producer and sourcing details will appear here as they are verified.
Rosemary, garlic & marble-basin salt
- Provenance
- Producer details will appear here when verified.
- History
- The marble matters: it stays cold and slightly damp, and the cure breathes rather than sweats.
Recipes, packaging, storage instructions and shelf-life vary by product and validated production method. Follow the instructions on the label; keep chilled items refrigerated.
