I vaguely remember the first time I heard of lardo. I was familiar with Lard, but why add the O at the end? It was a Mario Batali show he used to do with a friend of his. They were visiting an area known for their lardo production. It featured the large stone "boxes" that held the salt cure. Big fat chunks of the fat off of the back of the hogs would cure in them for months before they were removed. I will admit it sounded pretty weird, but tasty. I finally got to try some a few years later here in Chicago, but for some reason I don't recall where it was. I liked it, a lot. Salty, some herb, and lots of porkiness.
