Strutto is the Italian word for lard. In Italy "Strutto" is a fat cream made from most fat protective tissues under pigskin. The tissues are fried, then the pigskin is separed from boiled liquid fat. Then the liquid fat is put in cans to make it cold. The use of "strutto" is mostly for preservation of food (sausages) and in old times for cooking, instead of more expensive olive oil.