Lardo gets misunderstood by English speakers all the time because it sounds very similar to "lard." Indeed, it is not actually lard (which is strutto in Italian, and traditionally used for frying or making pastry), but rather pork back fat that has been carefully cured in marble vats. <br /> <br />Here, it goes into a rustic frittata, the way they do it in the town of Carrara. You can skip the salt completely in this recipe, as the lardo and the pecorino add enough punch on their own. Serves 6 if you're just serving this as part of a starter or antipasto, or 4 if you want to turn this into a meal with some greens.

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