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    Lardo d'Arnad DOP 100g Levieux

    Salumificio Artigiano Arnad Levieux

    Regular price €4,39

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    Pig lard, water, salt, garlic, lauro, rosemary, sage, herbs, spices.



    The lard is sold in pieces, each of which preserves on one side the reindeer: it appears white with the possible presence of a light layer of meat, while the heart is normally light pinkish without veins. It has a rich aroma and pleasant taste that bring back the scents of the herbs used for brine.



    The existence of lard in valle d'Aosta is witnessed for the first time in a manuscript of 1570 in which the refectory of the religious of the monastery of Sant'Orso and the distribution of food products to the destitute were described. As of 1763, the presence of four aged lard doils, in the kitchen of Arnad Castle, is recorded. The word "doils" belongs to the patois dialect and indicates containers used to mature and preserve lard. They are built with chestnut wood, in the shape of a parallelepiped, with capacity ranging from 25 to 50 liters. In history and in the passage of time, there are numerous other documentary references: around the end of the seventeenth century in the official reports on the trend of food prices in the description of a tavern in the city of Aosta in whose menu was also present the "lard friand" which translated means "delicious lard". The production area is the territory of the municipality of Arnad, but the pigs can come from farms located as well as in Valle d'Aosta, Veneto, Lombardy, Emilia Romagna and Piedmont. Variations of more or less than 10% maximum and of age not less than 9 months with characteristics typical of the "heavy pig" are accepted. One layer of salt and aromas alternate and one of lard until the container is filled and the salting mixture is composed of crystallized sodium chloride, water, garlic, lauro leaves, rosemary, sage with the addition of other mountain herbs. Subsequently, the doils are placed in special maturing cells, where they remain for a minimum time of three months, the time necessary to obtain the DOP (Denominazione d'Origine Protetta | Protected Designation of Origin) certification. It is often served as an appetizer, with nuts or honey, accompanied by black bread. An enrichment of regional gastronomy are the sausages that give even more value by enhancing the flavors and the "tradition" of a lunch in valle d'Aosta.