Lardo is a type of salumi made by curing strips of fatback with rosemary and other herbs and spices. The most famous lardo is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times. Colonnata is a frazione of the larger city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is quarried and, traditionally, lardo is cured for months in basins made of this local marble. Lardo di Colonnata is now included in the Ark of Taste catalogue of heritage foods as well as enjoying IGP (Protected Geographical Indication) status since 2004.