Valle d’Aosta Lard d’Arnad
Valle d’Aosta Lard d’Arnad is a relatively old specialty. The First written records date back to 1763. The Lard d’Arnad is made only from back bacon and shoulder of pigs from Italian farms.
The bacon is layered in specially designated containers (Doils) made of oak, chestnut or larch. Between the layers of bacon comes a layer of salt, garlic, bay leaves, rosemary and sage, aromatic mountain herbs from the Region, as well as other spices such as cloves, nutmeg and juniper berries. The Lard d’Arnad matures for at least three months.
The fragrance is very aromatic, the taste pleasing, the spices used in the brine are clearly tasted. It melts in your mouth, giving you a pleasant sweet taste
During our wine & food tasting tours in Aosta Valley you’ll also taste:
Bon Bocon – a pure pork salami, prepared only with the best parts of pork meat: shoulder, leg and loin.
Boudin – the most popular sausages of Valle d’Aosta. Prepared with bacon, potatoes.
Coppa with juniper – tender and firm.
Mocetta / Motzetta – Valle d’Aosta Mocetta – one of many traditional cured meats of Valle d’Aosta.All articles