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 istorical documents referring to this product go back to 1763, so for more than two centuries a highly developed culture of lard-making with specific production and preservation methods has existed in the Valle d'Aosta. After ageing, the finished product, which may be one of several shapes, will be white with streaks of meat in the upper layer. The inside is pinkish and free of any veining. The local production of Valle d'Aosta Lard d'Arnad is based on artisan methods that have been tested by time and are deeply rooted in the tradition of the local people. The special qualities of Valle d'Aosta Lard d'Arnad are directly related to all the stages of its production, from the feeding of the pigs, to the transformation, cutting and cleaning of the meat and the subsequent treatment. Valle d'Aosta Lard d'Arnad is made exclusively within the town district of Arnad in the region of Aosta.
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Comitè pour la valorisation des produits typiques d'Arnad
c/o Municipio
Via Clos, 3 - Frazione Closè
11020 Arnad (AO)
ITALY
phone: (+39) 0125/966300
fax: (+39) 0125/966351
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Region of
Production
DOP Map
Aosta Valley
Recipes
RISOTTO CON LE QUAGLIE
ZUPPA VALPELLINENTZE
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