Lardo di Colonnata Rebuttal

From Roland's news item on the revival of lard in Italian cooking, it sounds like I thoroughly enjoyed chowing on tubs of Italian lard on our honeymoon. Let me explain....

While in Tuscany, I had the pleasure of enjoying lardo di colonnata (rough English translation) on only one occasion. Lardo di colonnata is pork fatback that is cured with salt, spices and herbs such as rosemary. It is sparingly served in very thin slices on crostino (toasted bread). The delicate flavour of the spices, herbs and fat melt into the bread.

I don't think it's much worse than enjoying a slice or two of bacon and it's much tastier!!