Lardo

That, friends, is what you call lardo, which is the Italian way to say lard, which is another name for pork fat. ❋ Unknown (2007)

At Dario Cecchini’s famous butcher shop in Panzano, the one featured in the best-selling kitchen memoir Heat, his version of lardo is whipped into a stiff, shiny paste that billows from his meat case like Miracle Whip. ❋ Unknown (2007)

Artisanal meat men in south Tuscany make a kind of lardo too, from the fat of plump, lovely Cinta Senese pigs, a local breed of black swine that look as if they have the white belts of Elvis impersonators wrapped around their midsections. ❋ Unknown (2007)

This addition aligns Perbacco's charcuterie program with the restaurant's regional menu, which has a rotating selection of five or six Piedmont salumi such as lardo (pork backfat cured with rosemary and black pepper), salame di capra (lean goat meat), and coppa al Barbera (aged pork shoulder cured and soaked in Barbera). ❋ Unknown (2010)

The 12-course dinner featuring lardo with cobnuts, grouse sausages, radishes with black sesame, mulberry jelly, raspberries and hazelnut mousse was priced at a mere £26. ❋ Bruce Palling (2011)

After stirring it a few times, she takes the ginger purée off the heat, covers it, and takes it to the refrigerator, along with the unused lardo. ❋ Lisa Abend (2011)

So you won't find sea urchins or burrata or guanciale or lardo here. ❋ Rozanne Gold (2011)

The lardo is hard enough to make slicing difficult, so she turns to heat her knife on the flattop. ❋ Lisa Abend (2011)

When she returns, she is also carrying a slab of frozen lardo wrapped in parchment. ❋ Lisa Abend (2011)

With the knife hot, she turns back to the lardo, cutting the slab into paper-thin slices, which she sets aside. ❋ Lisa Abend (2011)

She dips her spoon into the ginger purée and tastes, then returns to slicing the lardo. ❋ Lisa Abend (2011)