How *salò* (cured pork fat) is prepared in Italy

Lardo di Colonnata is a famous Italian delicacy, an exceptionally tender cured pork fatback with protected geographical status (IGP). It is produced in the Tuscan village of Colonnata, where select fatback cures for at least six months in special Carrara marble basins rubbed with garlic and covered in sea salt and aromatic herbs. Thanks to the unique mountain microclimate and ancient technique, the lard acquires a silky texture, a spiced, slightly sweet aroma, and literally melts in your mouth. This exquisite product is served on warm toast so that the fat melts slightly, revealing its full, rich flavor.