This traditional dry-cured Lard is seasoned in chestnut crates for at least 3 months and originally comes in full cuts with the rind on one side. It is white in color and may have a thin layer of meat, while the heart is pale pink without any veins. The rich and smooth flavor evokes the aromas of the mountain herbs used in the salting mixture.
It is easy to recognize, on the packaging you will find written “Valle d’Aosta Lard d’Arnad” in Italian or “Vallée d’Aoste Lard d’Arnad” in french and then the statement “Protected designations of origin” together with the PDO logo.
Ingredients: national pork lard, water, salt, garlic, bay leaf, rosemary, sage, aromatic herbs, spices
Ingredients: national pork lard, water, salt, garlic, laurel, rosemary, sage
The smoked dry-cured lard is the latest addition to the Arnad Le Vieux family. Thanks to the fine smoking process, the dry-cured seasoned lard develops a unique and delicate flavor that makes it stand out.
To refine its flavor, this lard travels to Trentino-Alto Adige, famous for its smoking tradition since ancient times. There the lard is smoked naturally on beech wood giving it a distinctive flavor and aroma.
