Lardo

Lardo is a type of salume made by curing strips of fatback with rosemary and other herbs and spices.

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.

[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.

With this salume in Emilia-Romagna region is made a sauce called Pesto alla Modenese