Lardo is a type of Italian cured meat made from pork fat, specifically from the back of the pig. It is typically seasoned with herbs, spices, and salt, then aged for several months. The aging process allows the flavors to develop, resulting in a rich and creamy texture. Often sliced thinly, Lardo is enjoyed on its own or used as a flavorful addition to various dishes. It is particularly popular in regions like Tuscany and Emilia-Romagna, where it is served on bread or paired with fruits and cheeses.