Lardo is essentially cured pork fat and it has been produced in Italy since Roman times. Nowadays, the cure varies from town to town, but it basically contains salt, pepper, rosemary and garlic as well as other spices. The Lardo di Colonnata in Tuscany is considered one of the most famous.
Lardo is used as an ingredient in a number of dishes. It can be sauteed with a soffritto to add flavor, or used to wrap a leaner meat and then roasted to add flavor as well as moisture.
Lardo is also eaten in it's natural state. Sliced super thin and eaten with a crust of bread and some prosecco, it is considered a delicacy.
