It is hard to explain the attraction to what is basically pork fat cured with a little herbs and spices but the first time you eat it is an incredible experience. First, its the purity of the flavours, the herbs highlight the sweetness of the meat and then it starts to dissolve in the heat of your mouth leaving you wanting more of that wonderful flavour.
To serve lardo, you go the very simple option and just curl it around good rustic grissini but I like to serve it on warm crostini - it's a perfect accompaniment to a good Italian (preferably Piedmontese) red.
Lardo, very finely sliced
Focaccia, cut into slices a little shorter than the lardo
Both the Lardo and the Focaccia I'm using come from Piedmonte where I'm currently staying so I think they work well together.
Toast the focaccia until lightly golden.
Carefully drape a slice of lardo over each slice of toasted focaccia - if the focaccia isn't warm then quickly place it under a grill for a few seconds and then serve at once.
With a glass of good red, good company and a sunset like this, life really doesn't get much better.