€ 16,90 for 400g ca.
The lardo di Arnad DOP, as the name suggests, originates from Arnad, a small town in the Aosta Valley. Being a DOP (Protected Designation of Origin) product, it follows a strict guideline starting from the raw material: pork shoulder weighing at least 160 kg and at least 9 months old.
In addition to the pork lardo, the recipe includes the addition of salt, pepper, and herbs. It is the herbs - some native to the alpine areas such as mountain herbs and yarrow - that give it that typical flavor!
The preparation of lardo di Arnad is completely natural and in many processes still manual. Preservation occurs from the beginning in “doils”, chestnut wood molds, with particular joints that prevent the brine from leaking out. Nowadays, glass containers are preferred. One year is the minimum resting time, after which it is packaged.
The meat appears pink and blemish-free. The surface is particularly light, while inside it presents shades of pink.
Si ottiene dalla lavorazione del solo spallotto di maiali di peso superiore a 2 quintali.
Adeguatamente sgrassato viene posto a maturare nei doils, tradizionali e antichi contenitori di legno di castagno o rovere, all'interno dei quali gli strati di lardo venfono sovrapposti alternandoli a una miscela di sale, acqua, spezie e aromi naturali (erbe aromatiche di montagna), fino al riempimento del recipiente.
Lasciato a maturare per almeno 3 mesi, il lardo assume il suo sapore tipicamente intenso e il colore bianco con venature rosate.
Pork lard, water, salt, spices, and aromatic herbs (garlic, rosemary, sage, bay leaf, cinnamon, pepper, cloves) in varying proportions
Allergens: none
Shelf-life: 120 days
Average nutritional values per 100g of product
Energy: 608kcal / 2503kj
Fat: 66g of which saturated 20g
Carbohydrates: 0.5g of which sugars 0.5g
Protein: 3.5g
Salt: 3.9g
The 400 gram serving of Lardo d'Arnad DOP is ideal for singles or small families. Excellent as an appetizer or for fine platters, paired with bread or warm polenta to let it melt. According to tradition, there should also be a drop of honey on the lard, but we recommend trying instead to put just a teaspoon of tomato; it might turn out to be a very pleasant combination!
Sparkling wine or red wine with a nice tannic component like Nebbiolo or Barbera.
But is Lardo d'Arnad DOP only for appetizers? No, absolutely not! It is one of the best seasonings for your roasts, for game, and then for minestrones and soups.
Ma il Lardo di Arnad DOP serve solo per gli antipasti? No, assolutamente! È uno dei migliori condimenti per i vostri arrosti, per la cacciagione e poi per i minestroni e le minestre.
Si sposa perfettamente con del Vino spumante o vino rosso con una bella componente tannica come Nebbiolo o Barbera.
Conservare in luogo fresco e consumare entro pochi giorni dall'apertura.
Famoso prodotto introvabile ormai, ci riporta a sapori quasi dimenticati di tradizione e tipicità locale.
€ 16,90
for 400g ca.
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Aosta Valley
Arnad Lard DOP 400g
