Aosta Valley
Lard d'Arnad PDO
A product of excellence from the territory of
Arnad in Valle d'Aosta
Arnad Lard P.D.O.
A product of excellence from the Arnad area in Valle d'Aosta.
Lard d'Arnad D.O.P. is a tasty and fragrant cured meat cured with salt, spices and mountain aromas that make it a product as unique as it is unrepeatable.
Differences between PGI and PDO.
The difference between PDO and PGI products lies in the fact that, in the case of PDO products, everything involved in the production and marketing of the product originates in the declared territory and is attributable to it; whereas for the PGI product, the declared territory confers certain characteristics on the product through certain stages or components of its production, but not all the factors that contribute to the product's production come from or take place in the declared territory.
For your convenience, we have summarised the differences in the following tables:
I.G.P.Protected Geographical Indication
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Only the final product comes from the declared geographical area
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It is sufficient if only one quality of the product or one of its characteristics can be attributable to the declared geographical area
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It is sufficient that only one of the production steps takes place in the declared geographical area
D.O.P.Protected Designation of Origin
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The product, as a whole, originates from the declared geographical area
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The qualities of the product and all its characteristics must be exclusively attributable to the declared geographical area
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All production steps must take place in the declared geographical area, without exclusion
Arnad Lard P.D.O.
How it is produced
The Lard
Lard is obtained from the back of the pig which, cleaned of excess fat, arrives at the production plants to be properly processed. Within 48 hours of slaughter, the back of the pig, cut into rectangular pieces, is placed in special wooden containers (strictly made from native oak, chestnut or larch wood) called Doilsin which it undergoes the special curing process.
Lard finds its rightful place on the table as slicedIts sweet flavour means that it can be enjoyed as an appetiser, paired with black bread and honey.
Its eclectic soul means that it can also be used as a condiment in the preparation of polenta and game dishes.
Seasoning
The bacon is arranged in layers within the doilsand then covered with salt, rosemary, garlic, sage, bay leaves and sometimes unground spices. Finally, it is covered with a mixture of water and crystallised salt to saturate the entire contents.
The time required for maturing this product includes a minimum of 3 monthsbut can also go as far as 12 or 15 months. Once it has reached the right maturity, the lard is vacuum-packed or packaged in glass containers.
This method of preservation has ancestral origins, dating from the late 1700s (specimens of doils were found in the ancient kitchens of Arnad Castle).
Production
The earliest evidence of the processing of this product can be found in documents dating back to the 1570.
Today, as a result of the mixture of folk wisdom and contemporary processing techniques, the production of the 'Valle d'Aosta Lard d'Arnad PDO"has brought about a change in the local economic fabric:
Over time, production plants have sprung up that have preserved its contours and characteristics.
Pigs used by weight not less than 160 kg and of age not less than 9 monthsmust be bred, in addition to Aosta Valleyin Emilia Romagna, Piedmont, Lombardy and Veneto. Pig feed must come from natural sources and must exclude integrated feeds.
The final taste is delicate and well scented thanks to the spices used in the maturing process.
Certified Manufacturers
Maison Bertolin srl
About the company
In fifty years of activity, Bertolin has become one of the cornerstones of Valdostan food culture, having been able to valorise and rediscover flavours that had long been forgotten through the art of traditional pork butchery. Bertolin products are in fact the fruit of original knowledge and techniques handed down through generations, authentic delicacies processed using natural methods, according to a ritual that draws on the ancient farming civilisation.
Such significant achievements in the food market could only have sprung from years of passionate experience in the field, starting as far back as 1957, when, at the behest of Guido Bertolin, the town's first butcher's shop was opened.
Rinaldo Bertolin, his wife Marilena and their sons Guido and Alexandre, custodians of the prestigious legacy, have masterfully upheld their predecessor's mission to this day.
Fraz. Champagnolaz, 10 | 11020 Arnad (AO)
Tel: 0125.966144
Email: info@bertolin.com
Web: www.bertolin.com
Arnad le Vieux
About the company
It was founded in 1998 as a craft business in the characteristic village in the lower Aosta Valley: ARNAD. As a result of the popularity of its products and the consequent need to satisfy an ever-increasing demand, the business moved to a more congenial location, while at the same time acquiring the consumer guarantee characteristics required by the European Community.
With EEC recognition No. 9-2661/L, the Arnad Le Vieux charcuterie has therefore continued and enhanced the processing of: Lardo, Mocette, Salumi tipici della Valle d'Aosta, Coppe, Salsiccia, Pancetta and Salame di patate (potato salami), always offering an artisanal product processed according to tradition, maintaining the characteristics of genuineness as required by Community standards.
Come and visit us, all our products can be purchased at the shop next to the delicatessen.
In any case, try our products, you will be able to savour the flavours of the Valdostan charcuterie tradition.
Fraz. Arnad le Vieux, 13 | 11020 Arnad (AO)
Tel: 0125.966209
Web: www.arnadlevieux.com
Laurent Family
About the company
Our family has been present in the Arnad area for three generations, specifically since 1937 as a grocery shop.
In 1995, F.lli Laurent Massimo and Pietro (grandsons of the founder) founded the supermarket. We began to take a deeper interest in tradition and, in particular, in our typical products.
Then, a few years ago, we started researching and reintroducing the products that used to be our daily food.
Apart from Lard d'Arnad D.O.P. and bacon, of which we are producers, the other references we select range from: butter torcetti, a wide range of herbal teas including an infusion for making mulled wine, various types of polenta flours both classic and pre-cooked, chestnuts both dried and steamed or in syrup flavoured with genepy.
In addition, during the winter period, we produce both pure pork and potato salami according to our old recipe.
Since October 2011, you can find us in our new location in the hamlet of Arnad Le Vieux 45/a where we have created a corner for gourmets, where you can find the best of Aosta Valley food and wine production.
We are open every day of the week except Sunday afternoon.
Come and visit us in large numbers, you will be our welcome guests.
Fraz. Arnad Le Vieux, 45/A | 11020 Arnad (AO)
Tel: 0125.966580
Peter Laurent
About the company
The LARDIFICIO Pietro Laurent was born in 2019 after Pietro Laurent left the company I was running with my brother. We had already been producing Lard d'Arnad PDO for over 20 years with M.D.S. F.lli Laurent Massimo and Pietro. Our grandfather started selling lard as early as the late 1930s. At this point, I opened a charcuterie factory to produce both Lard d'Arnad PDO and traditional Valdostana charcuterie, maintaining family recipes to guarantee flavours that are gradually disappearing. For the moment, the Lard Factory only works with wholesalers, but it is my intention to open a company shop for direct retail sales.
My desire is to produce high quality cured meats to satisfy all palates, even the most demanding.
Fraz. Extraz 3 | 1020 Arnad (AO)
Tel: 0125.1926940
