Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices.[1]
The most famous lardo is from the Tuscan frazione (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 marble. Lardo di Colonnata is included in the Ark of Taste catalog of heritage foods as well as enjoying PGI (protected geographical indication) status since 2004.[2] It is composed of over 90% lipids.[3]
Another prized form of lardo is Vallée d'Aoste Lard d'Arnad, a PDO product from the comune (municipality) of Arnad, in Aosta Valley. Both superior types of lardo may be served very thinly sliced as an antipasto.