The Vallée d’Aoste Lard d’Arnad is a product with a protected designation of origin (PDO) that is obtained by processing the back of the pig, adequately defatted and then squared, and the subsequent maturation in the "doils", ancient containers made of chestnut or oak wood.
Inside these particular containers, layers of lard are piled on top of each other until they are full, alternating with a mixture of salt, water, spices, natural aromas and aromatic mountain herbs: this is a very ancient method of preservation, so much so that in the first inventory of Arnad Castle, dating back to 1763, there is already an indication of the presence of four doils in the kitchen.
The lard is left to mature for at least three months and it is during this period of rest that the product takes shape, assuming the fragrance and the much appreciated organoleptic characteristics which distinguish it.
Its texture is compact but at the same time soft; when cut, each slice is white, sometimes the heart is slightly pink, with a possible vein of meat on the surface. This particular consistency means that the product melts in the mouth, releasing a pleasantly sweet taste.
The Lard d’Arnad PDO is sold in pieces or sliced by the sausage maker, or vacuum packed in different sizes, or cut into small cubes and stored in glass containers.
