Sometimes referred to as Italian bacon, lardo is basically cured pork fat taken from the back of a pig, seasoned with garlic and herbs, and aged for 4 to 6 months. It is processed as strips, much like commercially produced bacon, but unlike the commercial variety, it consists almost entirely of fat and may be used to flavor foods, such as soups. Or, it may be served as antipasto, sliced thinly, heated, and placed on toasted crostini. Lardo is typically classified as a cold cut (salume) in Italy, instead of a cooking fat, as lard may be categorized. If it is smoked, it is referred to as "lardone."