Typical lard from the Aosta Valley and the town of Arnad which has specific technical specifications and unique processes for production. It is obtained only from the shoulders of pigs weighing at least 160 kg and aged no less than 9 months. The meat should be pink and without spots. The surface is particularly light, while the inside has shades of pink. The weight of the lard must be between 3 and 4 kg. Processing: Lardo d'Arnad is a DOP product, which is preserved in 'doils', chestnut wood molds with special joints that prevent brine from leaking out. It is placed in such containers or in glass containers with layers of salt and boiled water with typical regional spices. It is left like this for a year and then packaged.
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Typical lard from the Aosta Valley and the town of Arnad which has specific technical specifications and unique processes for production. It is obtained only from the shoulders of pigs weighing at least 160 kg and aged no less than 9 months. The meat should be pink and without spots. The surface is particularly light, while the inside has shades of pink. The weight of the lard must be between 3 and 4 kg. Processing: Lardo d'Arnad is a DOP product, which is preserved in 'doils', chestnut wood molds with special joints that prevent brine from leaking out. It is placed in such containers or in glass containers with layers of salt and boiled water with typical regional spices. It is left like this for a year and then packaged.
