Aosta Valley
Lard d'Arnad PDO
Flagship product of the local area of
Arnad in Valle d’Aosta
Lard d'Arnad PDO.
An exceptional local product from Arnad in the Aosta Valley.
Arnad Lard D.O.P. is a tasty and fragrant cured meat aged with salt, spices and mountain herbs that make it as unique as it is unrepeatable.
Differences between PGI and PDO.
The difference between PDO and PGI products lies in the fact that, for PDO products, everything concerning the processing 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 phases or components of its processing, but not all the factors that contribute to obtaining the product come from the declared territory or take place within it.
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 that even a single quality or characteristic of the product can be attributed to the declared geographical area
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It is sufficient for just one of the production phases to take place in the declared geographical area
D.O.P.Protected Designation of Origin
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The product, in its entirety, originates from the stated geographical area
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The product's qualities 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
Lard d'Arnad PDO.
How it is produced
The Lard
Lard is obtained from 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.
Lardo finds its rightful place on the table as a cold cutits sweet taste means that it can be enjoyed as a starter, paired with dark bread and honey.
Its versatile soul means that it can also be used as a condiment in the preparation of dishes based on polenta and game.
Seasoning
The lardo is arranged in layers inside 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 months, but it can also reach 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, the result of a blend of popular wisdom and contemporary processing techniques, the production of “Valle d’Aosta Lard d’Arnad PDO”has brought about a turning point 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 of not less than 9 monthsmust be bred, in addition to Aosta Valley, in 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
Over fifty years in business, Bertolin has become a cornerstone of Aosta Valley food culture, having successfully promoted and rediscovered long-forgotten flavours through the art of traditional pork butchery. Indeed, Bertolin products are the result of original knowledge and techniques handed down through generations, authentic delicacies processed using natural methods, following a ritual that draws upon ancient peasant culture.
Such significant achievements in the food market could only stem from years of passionate hands-on experience, beginning back in 1957, when the village's first butcher's shop was opened at the behest of Guido Bertolin.
Rinaldo Bertolin, his wife Marilena and their children Guido and Alexandre, guardians of this prestigious legacy, have expertly sustained the mission of their predecessor right up to the present day.
Fraz. Champagnolaz, 10 | 11020 Arnad (AO)
Tel: 0125.966144
Email: info@bertolin.com
Web: www.bertolin.com
Arnad Levieux
About the company
It was established in 1998 as a craft business in the picturesque village in the lower Aosta Valley: ARNAD. Following the positive reception of its products and the consequent need to meet ever-increasing demand, the business moved to a more suitable location, while simultaneously acquiring the consumer guarantee features required by the European Community.
With EEC recognition no. 9-2661/L, the Arnad Le Vieux cured meats factory has thus continued and enhanced the production of: Lard, mocette, traditional Valle d'Aosta cured meats, coppa, sausage, pancetta and potato salami, always offering an artisanal product processed according to traditions, maintaining the characteristics of wholesomeness as required by Community regulations.
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 thus be able to savour the tastes of the Valdostana cured meat 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 store.
In 1995, with the birth of the F.lli Laurent supermarket by Massimo and Pietro (grandsons of the founder), we began to take a deeper interest in tradition and, in particular, in our typical local products.
Then, a few years ago, we started researching and reintroducing the products that used to be our daily food.
Apart from the Lardo d’Arnad PDO and the pancetta of which we are producers, the other products selected by us vary between: butter torcetti, a wide range of herbal teas including an infusion to make mulled wine, the various types of polenta flour, both traditional and pre-cooked, and chestnuts, either dried, steam-cooked or in genepy-flavoured syrup.
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 at our new location in Arnad Le Vieux 45/a, where we have created a corner for food lovers featuring 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 Pietro Laurent LARDICIO was established in 2019 after I, Pietro Laurent, left the company I managed with my brother. Having already been producers of Lard d’Arnad PDO for over 20 years with M.D.S. F.lli Laurent Massimo e Pietro. Our grandfather started selling lard back in the late 1930s. At this point, I opened a curing house for the production of both Lard d’Arnad PDO and traditional Aosta Valley cured meats, maintaining family recipes to ensure flavours that are slowly disappearing. At present, the Lardificio works only with wholesalers, but it is my intention to open a company shop for direct retail sales.
My desire is to produce top-quality cured meats to satisfy all palates, even the most demanding.
Fraz. Extraz 3 | 1020 Arnad (AO)
Tel: 0125.1926940
