Vallée d’AosteLard d’Arnad DOP is an exquisite and aromatic aged cold cut produced in a hills region in lower Val d'Aosta, where the tradition of working pork meat dates centuries back.
It is made by treating the back of the pig fed only with acorns and vegetables, and no integrated cattle feed. the Production process is ancient, with historical evidence dating back to the second half of 1700s, and it prescribes an alternation between lard and a mix of salt, water, spices, aromas and aromatic mountain herbs inside in hand-made traditional bowls made of oak or chestnut wood, the doils. In the doils, the lard is aged for three months and gains the scent and taste that made it famous.
Arnad Lard is thick and soft; slices are usually white with the possibility of having a vein of meat and a slightly pink inner part. Its taste is sweet and pleasant, and it reminds the herbs used in the preparation, such as laurel and rosemary.
Arnad lard is used mainly as an appetizer. It is best enjoyed with whole wheat crostini, accompanied with honey.