Lardo d'Arnad

Lardo d'Arnad DOP is a delicate and refined cured meat, aged in the small municipality of Arnad in lower Valle d'Aosta, according to a tradition dating back to the Middle Ages. The lard must have a minimum thickness of 3 cm and is sourced from the back of the pig.

What makes the production process unique is the aromatic brine based on salt, garlic, rosemary, sage, juniper berries, and other mountain herbs. The aging takes place in ancient wooden vessels made of chestnut or oak wood called "doil" for at least three months.

The result is a white and rosy lard, soft and delicate, that melts in your mouth releasing the aromas of Alpine herbs. It is best enjoyed on warm dark rye bread as an appetizer, or used to enhance traditional mountain dishes.