Lardo - Beautiful Pork Fat

Just looking at this photo of lardo makes me happy. I was, of course even happier when I was eating it. It was cured by Brian Polcyn of the Forest Grill restaurant, Birmingham, Michigan and author, with Michael Ruhlman, of Charcuterie. Note the thickness of the fat, it is from a heritage breed pig, Mangalista. Brian serves his lardo with a Spanish olive oil, and before you think too much fat, the peppery oil complements the smooth creamy pork fat.