I first came across a version of this enticing recipe in Carol Field's Italy in Small Bites (Morrow, 1993). At that time, it was virtually impossible to find lardo in this country, so her recipe called for pancetta. Now that outstanding lardo is available here, the genuine article can be made at any time. It is excellent as an antipasti.
Wine recommendations: Because of the pistada's richness, you can serve a high-acid white wine or a robust red wine with this appetizer. Avoid choices that might be too fruit-forward. Try a Gavi, a New Zealand or Austrian Sauvignon Blanc, a Russian River Valley Pinot Noir or a Montepulciano.