The genepy is a typical seedling of the Alpine valleys, with a pleasant aromatic smell and golden yellow flowers. It gives the product a bitter taste with an unmistakable aroma, also obtained thanks to a "wet" salting in saline.
Lard, once the cotenna is removed, is put in brine for a fortnight with a mix of spices and dry genepy; after that it is placed in molds to make it uniform. Before being packaged, another dry genepy is added that gives the product that bitter taste that contrasts with the sweet taste of lard.
Genepy lard is a highly versatile product: you can use it to flavor roasts and soups or you can simply enjoy it with toast.