Ingredients

• 8 ounces Lardo di Colonnata, room temperature
• 4 to 5 fresh sage leaves, finely chopped
• 1 small branch fresh rosemary, finely chopped
• Zest of 1 small lemon
• Kosher salt and freshly ground pepper
• Tuscan bread, for serving

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Instructions

1. Chop the lard very finely using a very sharp knife. Add the sage, rosemary and zest and season with salt and pepper. Mix well with the back of your knife or your hands. Alternatively, transfer the lard paste into a bowl and combine with a spoon.
2. Serve on slices of unsalted Tuscan bread.