A few words on lardo and bone marrow (you can skip this if you’re one of those sophisticated food person types): Lardo is an old Roman specialty that shows up on charcuterie plates a lot these days. It’s literally just pig fat that’s been cured with spices (like rosemary), and it comes sliced but has a buttery consistency you’d expect from pure fat. Bone marrow is also quite fatty but is not fat, technically, but blood-cell-producing tissue. It was popularized as a bistro-y thing you’d dig out with a knife and spread on toast when it appeared on the menu at Blue Ribbon Brasserie in SoHo in the mid-1990s. It’s rich, creamy, and primal. If you’re out drinking, it can be a more sophisticated answer to late-night french fries.