Lard is the product of salting, flavoring and seasoning of the layer of fat that lies just under the skin of the pork. This cut of fat is taken from the neck, from the back and from the top of the pork's flanks. The most famous lard is from the Tuscan hamlet of Colonnata, where lardo has been made since Roman times. Colonnata is a part of the city of Carrara, which is famous for its marble; Colonnata is itself a site where Carrara marble is mined and, traditionally, lard 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. The lard quality depends of the choice of raw materials (from the quality of "fresh fat" to be heavy pork, flavorings with which is rubbed) and wise art of seasoning which is still made in marble basins in which the product remains for about 6 months. Another prized form of lardo is the Valle d'Aosta Lard d'Arnad, a PDO product from the area of Arnad in Aosta Valley that is different from the previous one because is aged in wooden vats and flavored with spices such as juniper, bay leaves, nutmeg, sage and rosemary. Lard has been recognized by the Ministry of Agriculture, Food and Forestry as a traditional product on a proposal from the Basilicata and Piedmont regions.