The lard is obtained from the back of the hog, exactly from the part of fat that is found under the rind.

For a quality product heavy pigs are used, i.e. animals with well-developed musculature and a ratio between fat and lean cuts favourable to the latter. There are various techniques for producing lard – preservation and maturation – which are changing from region to region.

Among the best known are the lard of Colonnata, which has obtained the European PGI mark, and the one of Arnad (Val d’Aosta) which has obtained the European PDO mark.

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