Lard. Salt cured bacon or pork or may be white fat from the rump of the pig. Different regions will season their lardo in different ways, from layering with peppercorns, cloves and cinnamon or with sage and rosemary. It may then be preserved in brine for as much as year. In Piedmont and Valle d'Aosta it is used as a spread or may be sliced paper thin and served on toast.