The Valle d'Aosta Lard d'Arnad DOP, as the name suggests, originates from Arnad, a small center in the Valle d'Aosta. Being a DOP product (protected designation of origin), it follows a strict regulation starting from the raw material: pork shoulder of at least 200 kg and at least 9 months old. In addition to the pork lard, the recipe includes the addition of salt, pepper, and herbs. It is the herbs - some specific to the alpine areas such as the mountain herbs and yarrow - that give it that typical flavor! The preparation of Valle d'Aosta Lard d'Arnad DOP is completely natural and many processes are still manual. The preservation takes place from the beginning in "doils", chestnut wood molds with special joints that prevent the brine from escaping. Now glass containers are preferred. A year is the minimum resting time, after which it is packaged. The meat appears pink and spotless. The surface is particularly light, while inside it has shades of pink.
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The Valle d'Aosta Lard d'Arnad DOP, as the name suggests, originates from Arnad, a small center in the Valle d'Aosta. Being a DOP product (protected designation of origin), it follows a strict regulation starting from the raw material: pork shoulder of at least 200 kg and at least 9 months old. In addition to the pork lard, the recipe includes the addition of salt, pepper, and herbs. It is the herbs - some specific to the alpine areas such as the mountain herbs and yarrow - that give it that typical flavor! The preparation of Valle d'Aosta Lard d'Arnad DOP is completely natural and many processes are still manual. The preservation takes place from the beginning in "doils", chestnut wood molds with special joints that prevent the brine from escaping. Now glass containers are preferred. A year is the minimum resting time, after which it is packaged. The meat appears pink and spotless. The surface is particularly light, while inside it has shades of pink.
