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LARDO - Eatalian

LARDO

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The name lardo should be properly attributed to the seasoned product, while the cut of fatty meat from which the lard is produced, ordinarily it would be correct to call it "fresh fat", to distinguish it from the seasoned product.

This linguistic distinction is not always observed in everyday language.

The word lard derives from the Latin lār (i) dum, devoid of clear Indo-European connections; in ancient Greek: λαρινός, lārīnós ("fattened") but it is not sure if it is related to the Latin word; lardum passed, through the old French lard, to English, as well as to the ancient Greek λάρδος, lárdos and to the modern Greek λαρδί, lardí 

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