Italiano (IT) 
Deutsch (DE) 
Français (FR) 
Español (ES) 
Polish (PL) 
Lardo di Arnad DOP 1.9 Kg
Lard d'Arnad PDO is a typical product of the Aosta Valley, obtained from subcutaneous fat from pigs reared in the Aosta Valley and fed without using integrated feed. Lard d'Arnad DOP is one of those products that can be used in different ways in the culinary field. In fact, it is present in various recipes of Italian cuisine not only from first to second courses of various kinds, but its quality and fragrance you can also enjoy it in the simplest of ways: slicing it thinly, enjoying it on a crispy hot bread.
More details
Shipping -50%
Shipping costs 50% discount for orders from 139€
Quality guaranteed
All products are the result of a careful selection process
Fresh products
The products are packaged in the way that their freshness is preserved
Lard d'Arnad DOP t: bring this Vladostano product to your table
Lard d'Arnad PDO is a cured meat that dates back to ancient times but which retains its reputation for goodness, mainly due to the delicate taste enriched mostly by aromatic spices added during preparation making it so pleasant to the palate. Lard d'Arnad PDO is known as a tasty and appetizing dish that can also be used as a condiment. Lard d'Arnad PDO, is produced using only pigs reared in Val d'Aosta and other regions of northern Italy, the pigs used must have a controlled diet, are not used integrated feed and must not be less than 9 months old.
| meat | Suino |
|---|---|
| Size | 1.8 / 2Kg |
| Location | Salumificio MAISON BERTOLIN s.r.l. Loc. Champagnolaz, 10 11020 Arnad (AO) |
| more informations | Valore energetico 2503 Kjoule/100g Valore energetico 608 Kcal/100g Grassi 66 g/100g di cui saturi 20 g/100g Carboidrati 0,1 g/100g di cui zuccheri 0,1 g/100g Proteine 3,5 g/100g Sale 3,9 g/100g |
| ingredients | Lardo di Suino - Acqua -Sale – Aglio- Rosmarino – Salvia – Lauro – Spezie non macinate. Non Contiene Conservanti - A norma di Disciplinare |
| How it's made | The lardo is produced by carefully selecting the best meat, and more importantly from controlled Italian breeds. The lardo represents the fatty areas of the pig. Within 72 hours after slaughter, the meat is carefully clean and covered with coarse salt and aromatic herbs. Then it is put in marble basins where they have to rest for about 9 months. At the end of the curing time, the cured pork fat is ready be enjoyed in many different ways: by slicing it or using it for many recipes and dishes. |
| Storage | In the fridge or cellar |
| Aging | Short |
| Salami type | Salami |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
The use of lardo in the kitchen is varied: with meat, roasts, pasta, sauces, starters, focaccia, tigella bread ... Since it is a very fatty meat, we suggest to pair it with acidic and sparkling white wines.
This website is protected by reCAPTCHA and the Privacy Policy & Terms and Conditions of Google