Valle d'Aosta Lard d'Arnad
- Valle d'Aosta Lard d'Arnad
Vallée d’Aoste Lard d’Arnad (PDO) is a cured pork product—specifically a species of "lardo"—produced exclusively within the municipal boundaries of the commune of Arnad in Aosta Valley, Italy. It was awarded European Union Protected designation of origin (PDO) status in 1996 and is promoted by the “Comité pour la valorisation des produits typiques d'Arnad Lo Doil” producers association.
The lardo is produced by curing pieces of pork fat in a brine aromatised with such herbs and spices as juniper, bay, nutmeg, sage and rosemary. [The specific herbs and spices listed here are from ] The brining takes place in wooden tubs known as "doïls", which may be made of chestnut, oak or larch, and are used solely for this purpose; it is known that Lard d’Arnad has been made for more than two centuries since a 1763 inventory from Arnard Castle refers to four "doïls" which belonged to its kitchens.
The traditional "Féhta dou lar" (Lardo Festival) is a sagra held each each year on the last Sunday of August. It has become a significant tourist attraction.
Notes
References
* " [http://www.italianmade.com/foods/subcat18023.cfm Valle d'Aosta Lard d'Arnad (DOP)] ", Italianmade.com en
* " [http://www.regione.vda.it/agricoltura/vini/jambon.asp Prodotti tradizionali - Jambon de Bosses e Lard d'Arnad] ", official website of the Aosta Valley region. it
Category:Cuisine of Aosta Valley
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