Lard is obtained from the back of the pig, more precisely from the fatty part that is under the rind. For a quality product, heavy pigs are used, animals with well-developed muscles and a ratio between fat and lean cuts favourable to the latter.
There are various production techniques (conservation and curing) and vary from region to region. Among the best known: Lardo di Colonnata, which has the European PGI recognition, and that of Arnad, which has obtained the European PDO recognition.