Typical lard from Valle d'Aosta and the town of Arnad that is produced with specific technical specifications and unique processes. It is obtained only from the shoulder of pigs weighing at least 160 kg and aged not less than 9 months. The meat must be pink and without spots. The surface is particularly clear, while the inside presents shades of pink. The weight of the lard must be between 3 and 4 kg. The Valle d'Aosta Lard d'Arnad is a DOP product, which is preserved in "doils", wooden containers made of chestnut with special interlocking that prevent the brine from leaking out. It is placed in these containers or in glass containers with layers of salt and boiled water with typical local spices. It is left like this for a year and then packaged.
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Typical lard from Valle d'Aosta and the town of Arnad that is produced with specific technical specifications and unique processes. It is obtained only from the shoulder of pigs weighing at least 160 kg and aged not less than 9 months. The meat must be pink and without spots. The surface is particularly clear, while the inside presents shades of pink. The weight of the lard must be between 3 and 4 kg. The Valle d'Aosta Lard d'Arnad is a DOP product, which is preserved in "doils", wooden containers made of chestnut with special interlocking that prevent the brine from leaking out. It is placed in these containers or in glass containers with layers of salt and boiled water with typical local spices. It is left like this for a year and then packaged.
