Lardo is a type of salume made by curing strips of fatback with salt, rosemary, and other herbs and spices.^[1]

The most famous lardo is from the Colonnata, Tuscany, where lardo has been made since Roman times. Colonnata is a frazione (hamlet) of the city of Carrara, which is famous for its marble; traditionally lardo is cured for months in basins made of Carrara marble, which is quarried in Colonnata. Lardo di Colonnata is included in the Ark of Taste catalog of heritage foods and has been a protected geographical indication (PGI) since 2004.^[2]

Lardo is composed of over 90% lipids and 3–5% salt.^[3][4]

• Vallée d'Aoste Lard d'Arnad

Wikimedia Commons has media related to Lardo.

• Lardo in the online Culinary Heritage of Switzerland database.