Lardo di Arnad DOP, as the name suggests, originates from Arnad, a small center in the Aosta Valley. Being a DOP (protected designation of origin) product, 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 also includes the addition of salt, pepper, and seasonings. It is the seasonings - some native to the alpine areas such as mountain herbs and yarrow - that give it its typical flavor! The preparation of Lardo di Arnad is completely natural and in many processes is still manual. The preservation takes place from the beginning in “doils”, chestnut wood forms, with particular joints that prevent brine from leaking out. Now glass containers are preferred. One year is the minimum resting time, after which it is packaged. The meat appears pink and without spots. The surface is particularly light, while inside it shows nuances of the color pink.
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Lardo di Arnad DOP, as the name suggests, originates from Arnad, a small center in the Aosta Valley. Being a DOP (protected designation of origin) product, 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 also includes the addition of salt, pepper, and seasonings. It is the seasonings - some native to the alpine areas such as mountain herbs and yarrow - that give it its typical flavor! The preparation of Lardo di Arnad is completely natural and in many processes is still manual. The preservation takes place from the beginning in “doils”, chestnut wood forms, with particular joints that prevent brine from leaking out. Now glass containers are preferred. One year is the minimum resting time, after which it is packaged. The meat appears pink and without spots. The surface is particularly light, while inside it shows nuances of the color pink.
