Lard d'Arnad
Pork fat cured for at least three months in wooden tubs
Arnad is a village in the lower valley, on the Dora, between Bard and Verrès. It has given its name to a white lard that is eaten in very thin slices. Since 1996 Lard d’Arnad has been protected by a protected designation of origin (PDO, DOP in Italian). This guarantees its origin and the way it is made.
From the pig to the doils
The pigs must be reared in Italy and meet criteria for age and weight. The strip of back fat is used, with its rind. It is cut into pieces, then rubbed with salt and a blend of spices.
The pieces are laid in doils, tubs made of chestnut or oak. They stay there for at least three months. During this time the fat takes on the aromas of the herbs and spices and becomes tender.
Pinkish white and melting
The lard is white, with a slight pink tinge. It is tender and melts on the tongue. Its taste is mild and fragrant: the salt and spices balance the richness of the fat.
Three ways to serve it
- As an aperitif, in thin slices, with country bread and a glass of white wine.
- In cooking, to add flavour to a stew, a soup or vegetables.
- With fruit, such as figs or apples, which contrast with the fat.
Buying Lard d’Arnad PDO also means supporting the village’s charcutiers, who keep this method of production alive.
