Cured Meats
Lard sec du Valais
Valais, Switzerland
Lard sec du Valais is Valais pork belly cured with salt and air-dried until the fat is firm and the meat ruby red.
Original eatfuls sticker artwork
What it is
A closer look at Lard sec du Valais.
Lard sec du Valais is Valais pork belly cured with salt and air-dried until the fat is firm and the meat ruby red.
What to look for
Know it when you find it.
A Valais charcuterie counter should offer thin slices with clean white fat, a dry firm bite and restrained smoke or spice.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Lard sec du Valais.
Valais, Switzerland
Region-specific tradition
Names around the table
One food, more than one name.
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