At the rustic trattoria, we spread thin slices of lardo on grilled bread and finished them with a drizzle of honey and cracked black pepper.

He called his brother a lardo after he refused to join the soccer team.

At the market, I bought several lardos to flavor my winter stews.

A single lardon was enough to transform the dish with its salty richness.

The salad was topped with crispy lardons that added a smoky, salty crunch.

The chef threaded lardoons through the roast to keep it moist and add flavor.

She slid a lardoon into the joint before roasting to keep it moist and infuse it with savory flavor.