Lardo is a traditional Italian charcuterie made from cured strips of fatback (the pure white fat from the back of the pig). Unlike many cured meats that use both muscle and fat, lardo is almost exclusively fat.

The most famous version is Lardo di Colonnata from Tuscany, which is cured in marble basins (called conche) with salt, herbs and spices like rosemary, sage, garlic, and black pepper. The curing process typically takes 6-10 months.

When served, lardo is typically sliced very thinly. It has a delicate, buttery texture that melts at room temperature and a subtle flavor that combines the aromatics used in the curing process. It's often served on warm bread so it slightly melts, or used as a flavoring for dishes.

Despite being pure fat, lardo is considered a delicacy in Italian cuisine, particularly in northern regions.