Lard d’Arnad DOP is a variety of lardo (a cured pork product) produced exclusively within the municipal boundaries of the commune of Arnad in lower Aosta Valley.
Lard d’Arnad DOP is produced by curing pieces of fatback in a brine aromatised with herbs and spices such as juniper, bay, nutmeg, sage and rosemary. Lard d’Arnad DOP is white-pinkish in colour, with a delicate flavour of spices, best enjoyed with rye bread and a few drops of honey.
Lardo is a popular condiment for polenta and vegetable soups, and is still used to sear meat. It is best enjoyed with a light-bodied red wine, like Valle d’Aosta Arnad-Montjovet DOC