It is made in Cavour, Piedmont, Italy.
The rind is removed off the pork fat, which is then cut in square slabs. It is dry salted, and spiced with pepper and rosemary, and let stand for 6 hours, after which it is massaged, then packed in stainless-steel barrels.
The lard is then put in refrigerated cellars between 32 and 39 F (0 and 4 c) for 3 months, and massaged every 2 days during this time.
Then it is cut in 5 pound (2 kg) slices and sold on.
It has a bit more meat in it than Lardo di Colonnata.
“Lardo al Rosmarino” means “lard with rosemary.”