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, ie animals with well developed musculature and a ratio between fat and lean cuts favourable to the latter.
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, ie 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.
The lard is produced using the pork shoulder, from which the rind is eliminated; once this operation is completed, the lard is placed in special containers, laying its slices in order to alternate them with a layer of salt, natural aromas and spices varying from area to area depending on the different traditional recipes. In Colonnata (Tuscany) the lard is left to mature in large basins of the famous Carrara marble, completing a process unique of its kind. Once finished, the lard is covered with a brine in which it will be remaining for the seasoning from three to twelve months.
– Lard d’Arnad DOP (1996)
– Lardo di Colonnata IGP (2004)
(in brackets the PDO/PGI recognition year)
