|Thin slices of Mangalitsa Lardo|
But lardo is not like lard, the spreadable rendered fat. It's slabs of fatback cured with salt and aromatics, such as juniper, rosemary, peppercorns, and bay. Lardo di Colonnata is particularly famous, as it is aged in marble boxes, like enormous stone coffins for curing pork. In Ruhlman's book Salumi he has a funny realization when visiting Colonnata and seeing that the dates on some of the marble tombs are over 400 years old; they've been curing pork in that stone longer than America has been a country.
My personal lack of a marble chest didn't deter me. I packed a particularly thick slab of back fat in salt and spices, then sealed it away to cure for several months in the dark. Opening it up after curing, the fat still had a clean, sweet smell to it. Since this Mangalitsa lardo is a fully cured product, you can eat it as is, or lay the slices on top of