That beautiful opal-white color lets you know this is much more than a hunk of fat. Made in Iowa from the backfat of Berkshire pigs, lardo has a fabulous musky, rich flavor balanced with just a hint of astringency from the rosemary it is cured with. Enjoy it on crostini, foccacia, pizza or any type of warm bready thing which allows the lardo to gently soften. We like it paired with a Piemontese white wine, like an Arneis.