• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
You are here: Home / Meat / Pork / Lardo / Lardo di Arnad

Lardo di Arnad

Lardo di Arnad is pork lard prepared as a deli meat. It is served raw as an antipasto.

It is made in Val d’Aosta, Italy using fat from the backs and shoulders of the pigs. The pigs must be at least 9 months old and weigh a minimum of 352 pounds (160 kg.) The pigs must come from Valle d’Aosta, Veneto, Lombardy, Piedmont or Emilia Romagna .

The rind is removed from the lard. It is then packed in vats. Traditionally, the vats were wood vats made from chestnut or oak, but now they are plastic or stainless-steel vats.

A vat has a layer of fat slabs packed in it, which is then covered by a layer of seasoning made up of cinnamon, cloves, garlic, juniper, pepper, rosemary and sage, The layers are repeated until the vat is full, then a brine is poured over to cover it all completely. The brine has first been boiled with spices and then cooled.

The vat is then covered, and allowed to age for at least 3 months. For longer aging, white wine is used instead of brine.

The lard comes out mostly pearl-coloured, pinkish in some areas. The minimum thickness of a piece will be 1/4 inches (3 cm ) thick, but the average is 1 1/2 to 2 inches (4 to 5 cm.)

History Notes

The product was granted a European PDO in 1995.

This page first published: Jul 24, 2006 · Updated: Jun 12, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2021· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Italian Food, Protected Designation of Origin

Primary Sidebar

Search

Home canning resources

Vist our satellite site Healthy Canning for Home Food Preservation Advice

www.hotairfrying.com

Visit our Hot Air Frying Site

Random Quote

‘Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper.’ — Julia Child (to Jacques Pepin during ‘Cooking in Concert’)

Food Calendar

food-calendar-icon
What happens when in the world of food.

NEWSLETTER

Subscribe for updates on new content added.

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.