This was used as a condiment (and what a flavour!), and as an energy boost concealed in every dish for men who did physical labour, walked or moved around by bicycle. When the era of wellbeing arrived, this fat was deemed harmful. However, it was preserved by tradition to re-emerge on the crest of a new fashion wave, in favour once more. It was now perceived that this fat, with its lengthy curing period, was good for the health and digestible, ideal on bread or with polenta. Our lardo is trimmed and kept in salt with aromatic herbs for at least 6 months.