Typical lard from the Aosta Valley and the town of Arnad, which requires specific techniques and unique procedures for its production. It is obtained only from the shoulder of pigs weighing at least 160 kg and aged no less than 9 months. The meat must be pinkish and spotless. The surface is particularly clear, while the inside shows shades of pink. The weight of the lard must be between 3 and 4 kg. Processing Lardo d'Arnad is a PDO product, preserved in "doils," chestnut wood forms with special joints that prevent the brine from leaking. It is placed in these containers or in glass containers with layers of salt and water boiled with typical local spices. It is left like this for a year and then packaged.
Costs of £46.70, free from £290.00
Typical lard from the Aosta Valley and the town of Arnad, which requires specific techniques and unique procedures for its production. It is obtained only from the shoulder of pigs weighing at least 160 kg and aged no less than 9 months. The meat must be pinkish and spotless. The surface is particularly clear, while the inside shows shades of pink. The weight of the lard must be between 3 and 4 kg. Processing Lardo d'Arnad is a PDO product, preserved in "doils," chestnut wood forms with special joints that prevent the brine from leaking. It is placed in these containers or in glass containers with layers of salt and water boiled with typical local spices. It is left like this for a year and then packaged.
