Lardo di Colonnata is a type of Italian cured pig fatback (not lard) made in the Tuscan town of Colonnata. Cuts of fatback are seasoned with various spices and then slowly cured in a salt brine inside of a “conca” – a container made of Carrara marble. Once ready, the lardo can be cut into thin slices and served on toasted bread. It simply melts in your mouth! Buon appetito!