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Pig otter

The otter is produced with the cutting of the pig called otter. These are macerated with salt, spices, herbs, garlic for about 10 days, turning them every 3 days so that they absorb the flavors. Then they are hung and put into drying until the desired seasoning.



Since the drying is a natural preservation system, the pork loin should be consumed seasoned to taste all its delicate flavors. Excellent as an appetizer with a bread crouton, in a cutting board for a delicious snack or as a delicious main course accompanied by a delicate salad.


Average nutritional values for 100 gr:

  • Energy 1162 KJ / 275 Kcal
  • Fats: 16 g (of which saturated: 5,5 g)
  • Carbohydrates: 0,8 g (of which sugars: 0,7 g)
  • Protein: 33 g
  • Salt: 4,6 g


The product may have a slight variation in weight due to natural ripening

Additional information

Weight0,35 kg

Lardificio Laurent

Place of Production

Arnad, Valle d'Aosta, Italy

Net Content

320 g slice


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