Lardo di Arnad, a taste full of mountain from Aosta!

Lardo di Arnad, the DOP lard seasoned with salt, spices, and mountain aromas: all the flavor of the mountains of Aosta Valley, in a lard that expresses its potential enjoyed on its own or to create delicious dishes in the kitchen!

From the aroma alone, it is clear that lardo di Arnad is distinct from any other type of lard: the unique and characteristic scent of this cured meat comes from the aging process done with salt, spices, and mountain aromas, making it a truly unique product in its category. Since 1996, lardo di Arnad has been a recognized DOP product, protected designation of origin: the product, as a whole, originates from the geographical area of origin, as do all the production stages.

Lardo di Arnad: how it is produced

The lardo di Arnad originates from a small town in the Aosta Valley called Arnad; being a DOP product, it is subject to a strict set of regulations that establish precise guidelines for its production, starting from the raw material, which must be only pork shoulder weighing at least 160 kg and at least nine months old. There are some records tracing the production of lardo di Arnad back to 1570. Thanks to popular wisdom and renewed production techniques, the product represents a stronghold of the local economy, where the production preserves the contours and characteristics that have made lardo di Arnad such a unique and special product.

The back of the pig is cleaned of excess fat and processed within 48 hours of slaughter. The shoulder is cut into rectangular pieces and placed in special wooden containers called Doils (made only from local oak, chestnut, or larch wood). Here, the aging process begins. The recipe calls for the addition of salt, pepper, and aromas. It is these very aromas that give lardo di Arnad its unique and characteristic flavor: typical aromas from the alpine area, such as mountain herbs and yarrow.

The preparation of lardo di Arnad is completely natural, and in respect of tradition, many stages honor the manual craftsmanship. Even the creation of the Doils, the wooden forms that hold the lard, is characteristic and must follow the rules of the regulations: the forms are made with special joints designed to prevent the brine, necessary to give the lard its characteristic flavor, from leaking out!

The minimum aging period is one year, after which lardo di Arnad is packaged for commercialization.

Lardo di Arnad: pairings and recipes

Lardo di Arnad gives its best flavor when consumed alone, as a cold cut: it works very well as an appetizer or aperitif, particularly when paired with dark bread and honey. As a second course, it’s excellent when paired with warm, soft polenta or grilled. A tip: place a drop of honey or a teaspoon of tomato on the lard. The combination of flavors will pleasantly surprise you! If you want to pair a wine with your appetizer, we recommend a sparkling wine or red wine, especially a Nebbiolo or Barbera.

Lardo di Arnad has a versatile soul, an irresistible and varied flavor, making it perfect even for preparing dishes in the kitchen. It will be excellent when used as a seasoning for game dishes, laid over smooth polenta: by softening, it will release its delightful aroma and make the dish even more appetizing!

The mountain essence of this lard makes it perfect to be paired with game, but it’s not the only winning combination: try it as a condiment for roasts, or for soups and broths. You won't believe your taste buds!

To enjoy lardo di Arnad, we recommend two amazing recipes: risotto with lardo di Arnad and chestnuts with honey and lard: sweet and savory flavors together that you will never forget!

Let's prepare the risotto with lardo di Arnad. You will need Carnaroli rice, vegetable broth, half a leek, dry white wine, rosemary, butter, grated Grana, pepper, and slices of lardo di Arnad.

After preparing the broth, slice the leek and sauté it with the butter. Add the rice and toast it, deglaze with the wine, and start adding the broth, one ladle at a time. Continue stirring and adding the broth until cooked. Meanwhile, sauté half of the sliced lardo in a pan until it becomes crispy. Add the remaining half to the risotto, so it melts. Stir the risotto with the grated cheese, finely chopped rosemary, and a pinch of pepper. Plate the dishes and put some slices of crispy lard on each portion of risotto. Enjoy your meal!

We propose another culinary experience to try, typically autumnal: chestnuts with honey and lardo di Arnad. Very inviting to enjoy as an appetizer or during meals, especially with dishes featuring the flavors of this season, such as pumpkin.

To prepare this dish, you will need a bag of excellent chestnuts, sliced lardo di Arnad, mountain honey, whole wheat rustic bread, garlic, and truffle-flavored extra virgin olive oil. Score the chestnuts and boil them for half an hour. Drain and let them cool, then peel them. In a pan, melt the honey with a little water and stir. Add the chestnuts, mix them well with the softened honey, and remove from heat. On a platter, arrange the honeyed chestnuts, lay the slices of lardo di Arnad on top, and serve with the toasted rustic bread, which you have previously rubbed with garlic and seasoned with salt and a drizzle of oil. A delicacy!

Lardo di Arnad is more than just a simple cured meat: it’s a true gastronomic experience for all palates! Try it following our advice, you won’t be able to do without it!

Antonella Iannò