Lard de Begnins

I can recall the first time I tried Lard de Begnins, just a few days after I arrived in Switzerland over ten years ago. My wife and I were staying at a friend’s house just a stone’s throw from a small butchery owned by Phillipe Grange. Although a specialist grump even on his better days, Mr Grange went about slicing my first small portion of his special Lard Grillé for me.

How was I to know how famous these little slices of pork delight were? And, of course, completely unaware of the fame of Mr Grange. If there is a taste that can transport one to paradise, this Begnins speciality must be the closest to making it possible.

Delicate, sweet, delightfully tender and mildly, and of course secretly, spiced. In the years I have been living in Switzerland, any special occasion, party or dinner with friends necessitates a visit to Begnins to make sure there is Lard de Begnins aplenty to serve with apéro.

Just a few days ago, my wife showed me a blog post by David Lebovitz from Paris, and lo and behold, he had visited Begnins and was telling the world about our little secret. Mr Lebovitz was clearly of the same opinion as he opened his post with this line.

‘Everyone once in a while – and I could likely count the number of times on one hand – I’ve put something in my mouth that silenced me.’

I won’t try to compete with the wonderful images Mr. Lebovitz has included in his post. 

So, now the secret is out, and if you are ever venturing this way you just have to visit the butchery of Phillipe Grange in Begnins.