Lard d'Arnad DOP della Valle d'Aosta
I
Origin
Arnad, Valle d'Aosta
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Description
Lard d'Arnad is the cured back fat of pigs raised in the Aosta Valley, salted with mountain herbs (rosemary, sage, cinnamon, cloves, bay, nutmeg, juniper) and matured in traditional wooden boxes called doils made from chestnut or oak, submerged in a herbed brine for a minimum of 3 months. The fat becomes silky-white, aromatic, and spreadable at room temperature. It has DOP status and is produced only in the Arnad commune. Served in paper-thin slices on rye bread with honey.
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The Thread
—The most famous Italian cured fat — matured in Carrara marble tubs rather than chestnut doils Tuscany
—Cured back fat of heritage breed pigs, seasoned and matured in cool conditions Spanish
—Rendered and cured pork fat with aromatic herbs used as a bread spread French · (Alsace)
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Flavour Context
Silky, aromatic, herb-scented pure white fat that melts on the tongue releasing rosemary, juniper, and a hint of spice — minimalist Alpine charcuterie of extraordinary elegance
Pillars V — VII
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