If you visit Colonnata, you'll be able to select exactly which piece you want.

Next, what to do with it? Slice it very thinly and serve it on warm slices of toasted bread as an antipasto. There are other fancier pates and spreads, but I find this to be the most satisfying use. Or use it in the kitchen: Finely sliced, and tied over a drier meat, for example pheasant or turkey breast, or even a lean boned pork loin.

Saves basting and adds a delightful touch.

More about Lardo di Colonnata
A general overview of salumi, Italian cold cuts.
Affettati Misti, a mixed cold cut antipasto