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Conche
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Lardo is made by layering fat, salt, herbs and spices in garlic-rubbed tubs made of Cararra marble, known as conche. These tubs are then sealed with a wooden top, and left in cool mountain caves or grottoes to mature for 6 to 8 months.
metal beads, breaking down the sugar crystals and the particulate chocolate into smaller and smaller bits to remove any grittiness and to leave the smoothest, richest feel possible. The better the chocolate, in general, the longer it has been conched, ...
Most conches are purchased in their shells so they should look much as they do in water. If they're already out of their shells, then the edible part is the small muscular foot, which is pale gray or tan in color.
 See also: Conch, Roast, Flavor, Butter, Texture
  
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