Lardo is cured pork back-fat — the firm subcutaneous layer from along the pig's spine, salted and aged with herbs and spices until it turns silky, translucent and faintly rosy. Sliced almost transparently thin it melts on the tongue, eaten draped over warm bread or used to lard and baste lean meats; the most famous version, Lardo di Colonnata, is cured in basins of local Carrara marble.