At il Buco, Mattos serves lardo on crostini with a drop of balsamic vinegar.

WSJ: High on the Hog

Its modern Italian seafood is unforgettable, especially the sea urchin with lardo and the lobster with burrata cheese.

BBC: Business Trip: New York

Lardo and salo have been staples for more than 2, 000 years.

WSJ: High on the Hog

The best way to experience this masterpiece is to devour a cut that has been cured simply as the Italian lardo or the Ukrainian version, salo.

WSJ: High on the Hog

There are more surprises to come: a maitake mushroom comes to the table dripping with what you might think is melted cheese but is actually lardo.

NEWYORKER: Gwynnett St