Valle d'Aosta Lard d'Arnad Dop
The historic references related to this product date back to 1763 and indicate its diffusion already in the past centuries and the methods of production used have been passed from generation to generation, and are still used to the present days.
Consumption
Until not long ago lard was used in the kitchen as a dressing, however in recent years its use has been revaluated a san hors d'oeuvres and in the preparation of local dishes.
Identification
The quality labels of Lard d'Arnad Dop
The product, when released for sale, must bear the wording in Italian "Valle d'Aosta Lard d'Arnad" or in French, "Vallée d'Aoste Lard d'Arnad," followed by the phrase "Denominazione di Origine Protetta," and the product’s mark.
I.D. card
- Type
- Cold cut obtained from the lard on the shoulder and back of swines which are at least a year old
- Description
- The end product has a variable shape: it is white in colour with presence of striations of ham on the surface, while the internal parts pinkish without veins. It has a thickness of at least 3 cm
- Characteristics
- The smell is rich in aromas and the taste reminds of herbs used in the mixture of brine
- Area of production
- The swines used to produce the lard derives from the breeding in Valle d'Aosta, Piemonte, Lombardia, Veneto, Emilia Romagna. The production must occur in the area of d'Arnad, in the independent region of Valle d'Aosta
- Selling period
- All year round
- Normative references
- European registration with Council regulation (CE) n. 1263/96 issued on GUCE L163/96, dated 2nd July 1996
Further information
- Valle d'Aosta Lard d'Arnad Dop
Producers
Quality labels
Dop
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