The “Lard de la Borne” is distinguished by its traditional production process, which gives it the typical and unique flavour of the Fribourg region. Its preparation takes about 16 days: one week of dry salting, two days of maturation, and one week of smoking in the traditional borne smokehouse. Once cooked (about one hour over low heat), Lard de la Borne pairs perfectly with white cabbage, boiled potatoes, Jambon de la Borne AOP, and Fribourg sausage—as part of the traditional Bénichon plate—or with a hearty sauerkraut dish. It is also best enjoyed with a glass of Vully wine, from the vineyards around Lake Murten.
Associated producers
Fribourg
Boucherie-Charcuterie-Traiteur Bertschy
Boucherie-Charcuterie Fragnière
La Gruyère
Les Paccots
Romont
Schwarzsee-Senseland
