Ancient seasoning method for a soft and fragrant PDO

The Valleé d’Aoste Lard d’Arnad is aproduct with a protected designation of origin (PDO) obtained from the back of the pig, adequately rendered and later cut into squares, with a subsequent seasoning into "doils" old containers of chestnut or robur oak wood.

Inside these special containers, the layers of lard are overlaid to the top, alternated with a mixture of salt, water, spices, natural aromas and aromatic mountain herbs: it is an ancient conservation method, indeed so ancient that in the first inventory of the Arnad castle, dated to 1763 AD, there is already the mention of four doils being present in the kitchen.

The lard is left to season for at least three months and it is during this period of rest that the product takes form, developing the smell and highly prized organoleptic characteristics which distinguish it.

Its texture is compact but at the same time soft; when cut each slice is white, sometimes with a slightly pinkish heart, and possibly with a vein of meat on the surface. This special consistency makes the product melt in your mouth, releasing a pleasantly sweet taste.

The PDO Lard d'Arnad is sold in pieces or sliced at the delicatessen shop, or is suction-packed in different sizes, or cut into small cubes and conserved in glass jars.

Cut into thin slices, it is often enjoyed on traditional black rye bread, spread with a veil of  Aosta Valley honey.