Lardo

Lardo used in Tuscany is lardo di Colonnata, which originated around the Carrara marble mines. Cured with herbs (mainly rosemary) and spices, it is a pure white, soft rendered pork fat with a sweet smooth flavour. It is often used for wrapping foods before cooking, and thinly sliced pancetta can be substituted. It is also enjoyed on grilled or plain bread.