lardo di colonnato

/LAHR-doh dee koh-lohn-NAH-toh/

The back fat of Colonnato pigs cured for six months in a marble crock pot with brine made with sea salt, herbs and spices. It is served raw in paper-thin slices sprinkled with fennel seeds on focaccia which has been toasted and cooled. This is a Milanese speciality.