Vallée d'Aoste Lard d'Arnad
Vallée d’Aoste Lard d'Arnad is a variety of lardo (a cured pork product) produced exclusively within the municipal boundaries of the comune (municipality) of Arnad, in lower Aosta Valley, Italy. In 1996, it was recognised as a protected designation of origin (PDO) by the European Union and is promoted by the Comité pour la valorisation des produits typiques d'Arnad - Lo Doil producers association.
Description[edit]
The lard, one of a number of preserved meat specialties of the region,[1][2] is produced by curing pieces of fatback in a brine aromatised with herbs and spices such as juniper berry, bay leaf, nutmeg, sage, and rosemary.[3] 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 Vallée d'Aoste Lard d'Arnad has been made for more than two centuries, since a 1763 inventory from Arnad Castle refers to four doïls which belonged to its kitchens.[4] It is often eaten with black bread and honey.[2]
The traditional Féhta dou lar (Arnad Francoprovençal patois for 'Lard Festival') is a sagra held each year on the last Sunday of August. It has become a significant tourist attraction.
See also[edit]
References[edit]
- ^ Labourdette, Jean-Paul; Auzias, Dominique (2010-12-07). Milan / Turin 2010 Petit Futé. Petit Futé. p. 268. ISBN 978-2-7469-2857-2.
- ^ a b Touring Club of Italy (2004). The Italian Wine Guide: The Definitive Guide to Touring, Sourcing, and Tasting. Touring Editore. p. 30. ISBN 978-88-365-3085-4.
- ^ The specific herbs and spices listed here are from it:Lardo
- ^ "Enogastronomia Valle d'Aosta/ Œnogastronomie Vallée d'Aoste" (PDF). Regione autonoma Valle d’Aosta / Région autonome Vallée d'Aoste. p. 4. Archived from the original (PDF) on 2011-08-23. Retrieved 2011-05-05.
External links[edit]
- Vallée d’Aoste Lard d’Arnad - Aosta Valley official tourism board (multilingual)
- Vallée d'Aoste Lard d'Arnad (DOP), Italianmade.com (in English)
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