|
|
 |
Lardo di Arnad
|
Description
Name: Lardo di Arnad
Product type: a cold cut produced using the shoulder and the back of the pig
Area of production: the village of Arnad, in the lower Aosta Valley |
|
|
|
|
The lard of Arnad, along with Tuscan Colonnata lard, is amongst the finest and most flavoursome of Italy's cured meats. It originated in a narrow territory in the lower Aosta Valley, the village of Arnad, from which it takes its name. It is a genuine and traditional Italian speciality which can boast extremely old origins and DOP (Denominazione di Origine Protetta- Protected Denomination of Origin) status, which has guaranteed its quality since 1995. The lard was already eaten in the Aosta Valley in the sixteenth century, as is testified in a manuscript that dates back to 1570 in which the refectories of an Aosta Valley monastery and the distribution of foods are described. In 1763, the presence of a number of "doils" in the castle of Arnad was recorded, these being the recipients used for seasoning, which even then were old.
In time, the Aosta Valley cured meat was to become a product used above all as an accompaniment, whilst today it is being rediscovered and even presented at the tables of the best restaurants as an appetiser to be savoured on a slice of warm bread, possibly together with a few drops of honey.
|
|
|
|
|
|
|
FROM THE "DOILS" TO THE TABLE |
|
|
The back and shoulders of pig are used to make it; the pigs must weigh more than 160 kilos and be more than nine months old. The cuts, which are at least three centimetres thick, are left to season in the characteristic "doils", the hand-crafted vats made purposely from chestnut or oak without the use of screws.
The lard, cut into large pieces, is arranged in these containers in alternate layers with salt, garlic and spices including juniper, cinnamon, cloves and aromatic herbs. It is then covered with a salt and boiled herb brine, and is left to marinade in cold stores for at least three months. After the maturing and pressing, the lard assumes its characteristic appearance, white with light pink veins, and its flavour is full-bodied and spiced.
|
|
|
|
|
|
|
HONEY AND "PAN NER", THE PERFECT COMBINATION |
|
|
The lard is purchased in large square or rectangular pieces which are covered with rind on one side. To serve, it must be cut into slices, preferably thin so that these easily melt on contact with the warm bread. Because, according to Aosta Valley tradition, this fine, mouth-watering cured meat is best enjoyed served with warm slices of "pan ner", the region's traditional black rye bread, spread with honey or honeyed marron glacÈs. It is thus presented at the "FÈhta dou lar", one of the Aosta Valley's main gastronomic kermises held each year in Arnad on the last Sunday of August. The lard is the star attraction, and is accompanied by fine local wines such as Muscat di Chambave, a slightly fruity white wine, or Torrette di Aymavilles, a young and light red.
Less common, although not quite so far-fetched, is the habit of using the lard as an ingredient for dressing pasta. Simply pound together some lard, calamint (an aromatic plant) and garlic, brown in a pan together with peeled tomatoes and then pour over the al dente Tagliatelle, previously cooked in boiling salted water and drained.
|
|
|
|
|
