The love for the Lard it comes to me from my family, from the grandmother........

My grandfathers called themselves Florinda and Filiberto. The grandfather origin Garfagnina, he came in here for the lizza (ancient method to put down the marble blocks from the mountain). They, the Garfagnini ones , they were searched for this specialization. The Colonnatesi (people of Colonnata) they pulled outside the blocks from the caves and the Casetteri they were the quadratori (they squared the marble blocks).
My grandmother carried the sand for the cuts and made the caretaker in the station of the marmifera, the train to vapor that carried down the blocks.

Moreover my grandmother held the animals, rabbits, chicken, pigs and cows, she was not the owner but she managed them. Everyone of the family carried eating to the animals and when it was slaughtered it was festivity for all. The staeks and the rip spears were eaten endured, from the other parts they made the sausages, salamis and naturally the Lard. Once matured the several products came devided between the familiar ones.

The Lard, my grandmother made it good, it is because the pig was fed naturally and as soon as slaughtered, but above all because it was to eat on to the cave for Filiberto and for all the familiar ones she put all the love and the acquaintance she had inside.