the slavic word "salo" or "slanina" as applied to this type of food (it has other meanings as well) is often translated to english as "bacon" or "lard". unlike lard, salo is not rendered. unlike bacon, salo has little or no lean meat. it is similar to italian "lardo", the main differences being the thickness of the cut ("lardo" is often sliced very thinly) and seasoning. east slavic salo uses salt, garlic, black pepper and sometimes coriander in the curing process, while "lardo" is generally seasoned with rosemary and other herbs.