It is made in Val d’Aosta, Italy using fat from the backs and shoulders of the pigs. The pigs must be at least 9 months old and weigh a minimum of 352 pounds (160 kg.) The pigs must come from Valle d’Aosta, Veneto, Lombardy, Piedmont or Emilia Romagna .
The rind is removed from the lard. It is then packed in vats. Traditionally, the vats were wood vats made from chestnut or oak, but now they are plastic or stainless-steel vats.
A vat has a layer of fat slabs packed in it, which is then covered by a layer of seasoning made up of cinnamon, cloves, garlic, juniper, pepper, rosemary and sage, The layers are repeated until the vat is full, then a brine is poured over to cover it all completely. The brine has first been boiled with spices and then cooled.
The vat is then covered, and allowed to age for at least 3 months. For longer aging, white wine is used instead of brine.
The lard comes out mostly pearl-coloured, pinkish in some areas. The minimum thickness of a piece will be ¼ inches (3 cm ) thick, but the average is 1 ½ to 2 inches (4 to 5 cm.)
History Notes
The product was granted a European PDO in 1995.