Vallée d’Aoste Lard d'Arnad is a variety of lardo (acured 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.
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.
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