Has anyone ever heard of it? I was looking through a pizza book (pizza modo mio, john lanzafame, p40), and it calls for "white proscuitto (lardo)". I've asked a lot of people, home cooks, chefs, the italians who own our restaurant and noone has ever heard of it. The two best ideas so far are either the white layer of fat from the proscuitto, or albino pigs lol. Any ideas?