Cured meats: Arnad, Bard, Donnas, Hône

The Salumificio Arnad Le Vieux (cured meat factory) was established in the 90’s in the characteristic village of Arnad. In 2007, it was awarded I.F.S. (International Featured Standards) certification DE12/81829851 International Food Standard Version 5. The company is specialised in the whole range of typical Aosta Valley cold meats, respecting tradition and paying particular attention to the choice of raw materials, using only fresh meat in order to guarantee high quality for the consumer.

Products
Valle d’Aosta Lard d’Arnad DOP (i.e. with Protected Designation of Origin), Lardo du Pays, La Mocetta, Juniper berries coppa, Mountain pancetta, Salam cru d’Arnad, Arnàcotto, ‘Monte Bianco’ ham, ‘Monte Cervino’ ham, ‘Monte Rosa’ ham and Knuckle cooked with ‘Lardo di Arnad’ DOP.
The shop ‘La Bottega del Lardo’ is open every day from 8:00 a.m. to 12:30 p.m. and from 3:00 p.m. to 7:30 p.m.

Visit
The factory can be visited all year round upon reservation to be made by e-mail or telephone (contact: Raffaele Ferrari) at least 1 week in advance.
The visit includes the entire production cycle of the various products. Tasting sessions are also possible.
Number of visitors per visit: min 10 / max 60
Languages spoken: Italian, English and French.

How to get there
Coming from the A5 motorway, exit at the Pont-Saint-Martin toll road. Turn left and take the trunk road up to the municipality of Arnad. At the roundabout go straight on for 200 metres, the Salumificio is on the left.

The Salumificio Maison Bertolin (cured meat factory) boasts a legacy almost sixty years old; in fact, Guido Bertolin established the first slaughterhouse in Arnad in 1957. Over the years, his profession became a family heritage and the secrets were passed down from generation to generation. The quality, care and spirit that characterise the production remain unchanged and the Salumificio Maison Bertolin is a modern business and an important point of reference for the Aosta Valley food culture.

Products
Lardo d’Arnad DOP (Protected Designation of Origin), Juniper coppa, FranBon, Boudin, cured sausages made from pork, beef, horse, mixed meat and game.
The shop ‘Lo Scrigno dei Sapori’ is open all year round (apart from 25th and 26th December, 1st January and Easter Sunday) from 9 a.m. to 12 p.m. and from 3 p.m. to 7 p.m.
All the products on display in the shop can also be purchased online on the company's website.

Visit
The factory can be visited all year round (apart from on 25th and 26th December, 1st January and Easter Sunday) from 9:00 a.m. to 11:30 p.m. and from 3:00 p.m. to 6:00 p.m. upon reservation to be made by e-mail or telephone.
It is possible to visit, through large windows, all the production rooms and the maturing rooms, to end with a tasting session that can be tailored to the needs of each group.

Number of visitors per visit: min 1 / max 60.
Languages spoken: Italian, English and French.

Accessibility
Maison Bertolin is entirely wheelchair accessible and has a lift to access the different floors. A disabled toilet is also available.

How to get there
Coming from the A5 motorway, exit at the Pont-Saint-Martin toll gate. Follow the SS 26 trunk road towards Aosta until Fort Bard. Turn right under the motorway bridge.
From the Verrès toll gate, follow the SS 26 trunk road towards Turin until just after the town of Arnad and turn left under the second overpass.