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.
Lardo 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. Lardo 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.
The first evidence of the processing of this product can be found in documents dating back to 1570. This is a very genuine product because the pigs must be fed from natural sources and must not be fed with integrated fodder.
To season the Lard0 d’Arnad DOP, it is placed in special wooden containers (strictly made from native durmast oak, chestnut or larch wood) called Doils. The time required for the maturation of this product is a minimum of 3 months, but it can be as long as 12 to 15 months
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