Vallée d'Aoste Lard d'Arnad
Vallée d’Aoste Lard d’Arnad (PDO) is a variety of lardo (a cured pork product) produced exclusively within the municipal boundaries of the commune of Arnad in lower Aosta Valley, Italy. It was awarded European Union protected designation of origin (PDO) status in 1996 and is promoted by the “Comité pour la valorisation des produits typiques d'Arnad - Lo Doil” producers association.
The lardo, one of a number of preserved meat specialties of the region, is produced by curing pieces of fatback in a brine aromatised with such herbs and spices as juniper, bay, nutmeg, sage and rosemary. The brining takes place in wooden tubs known as doïls, which may be made of chestnut, oak or larch, and are used solely for this purpose; it is known that Lard d’Arnad has been made for more than two centuries since a 1763 inventory from Arnad Castle refers to four doïls which belonged to its kitchens. It is often eaten with black bread and honey.
- Labourdette, Jean-Paul; Auzias, Dominique. Milan / Turin 2010 Petit Futé. Petit Futé. p. 268. ISBN 978-2-7469-2857-2.
- Touring Club of Italy (2004). The Italian Wine Guide: The Definitive Guide to Touring, Sourcing, and Tasting. Touring Editore. p. 30. ISBN 978-88-365-3085-4.
- The specific herbs and spices listed here are from it:Lardo
- "Enogastronomia Valle d'Aosta/ Œnogastronomie Vallée d'Aoste" (PDF). Regione autonoma Valle d’Aosta / Région autonome Vallée d'Aoste. p. 4.
Media related to Lardo di Arnad at Wikimedia Commons
- Vallée d’Aoste Lard d’Arnad - Aosta Valley official tourism board (multilingual)
- Vallée d'Aoste Lard d'Arnad (DOP), Italianmade.com (in English)
|This bacon-related article is a stub. You can help Wikipedia by expanding it.|
|This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it.|