Typical Italian cured meats: Lardo di Arnad DOP

Typical Italian cured meats: Lardo di Arnad DOP

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Lardo dArnad DOP (Aosta Valley Lard dArnad DOP)

DOP recognition: Reg. CE n.1263 / 96
Production is limited to the Valdostan municipality of Arnad.

The origin of this salami is remote: the first mention is made in a document of 1570.
The pigs used, weighing not less than 160 kg, must be raised, as well as in the Aosta Valley, in Emilia Romagna, Piedmont, Lombardy and Veneto.
In the production of Arnad lard, two fundamental characteristics must be observed: the feeding of the pigs, which excludes integrated feed in favor of chestnuts and only vegetables and the maturing of the lard itself, for which local flavors and spices are used (garlic, rosemary, bay leaf , cloves, cinnamon, juniper, sage, nutmeg and yarrow millefeuille).
Once cut, the lard is placed in a special container, the doil, which was made in the past by artisans in chestnut wood, today replaced by steel or plastic material for food. It is covered with the mixture of spices and then a brine is added made with water, coarse salt and still part of the spices. Everything remains closed to mature for at least three months. If instead you decide for a long seasoning, the brine is replaced by white wine. The final taste must be delicate but well perfumed by the spices used.

Lardo dArnad PDO

Disciplinary for the production of Lardo dArnad DOP

Article 1
The Valle dAosta Lard d'Arnad protected designation of origin is reserved for the delicatessen product that meets the conditions and requirements established in this production specification.

Article. 2
Production area
The pig farms intended for the production of the Aosta Valley Lard dArnad must be located in the territory of the following regions: Aosta Valley, Veneto, Lombardy, Emilia Romagna and Piedmont.
The pigs born, raised and slaughtered in the aforementioned regions comply with the requirements already established at national level for the raw material of Parma and S. Daniele hams.
The farms must, in fact, comply with the aforementioned requirements regarding breeds, feeding and breeding methodology.
The pigs must be weighing not less than 160 kg, more or less aged not less than nine months, having the characteristics of the Italian heavy pig defined in accordance with EEC Regulation no. 3220/84 concerning the commercial classification of pig carcasses.
The butcher is responsible for the quality and origin correspondence of the cuts. The slaughterhouse certificate, which accompanies each batch of raw material and certifies its origin and type, must be kept by the producer. The related checks are carried out directly by the Control Authority indicated in the following art. 7.
The processing area of ​​the Lard dArnad is represented by the municipality of Arnad (Valle dAosta Autonomous Region).

Article. 3
Raw material
Valle dAosta Lard dArnad is obtained from the shoulders and back of pigs for at least nine months and when released for consumption is at least 3 cm thick.
In addition to the brine consisting of water and crystallized sodium chloride, garlic, laurel, rosemary and sage are used in the salting process with the possible presence of other aromatic herbs and possibly unground spices such as cloves, nutmeg, grains of juniper. However, both aromatic herbs and spices must not be predominant on rosemary, garlic, sage and laurel. They can also be used, in relation to the seasonal trend and production, local aromatic herbs, spontaneous or cultivated, collected on the regional territory.

Article. 4
Processing method
The elaboration of the Aosta Valley Lard dArnad must take place entirely in the geographical area identified by the municipal territory of Arnad (Valle dAosta Autonomous Region).
The climatic regime of the processing area is crucial in the dynamics of the production cycle which is closely linked to the typical environmental conditions.
The lard must be cut and placed in the appropriate wooden containers (Doils) after no more than 48 hours from the day following the slaughter.
The wood used to build the doils must be chestnut, oak or larch.
During this period of time the temperature is kept low to maintain the product characteristics unchanged.
During the operation of placement in the doils, a layer of salt and flavorings alternate with each layer of lard, thus proceeding until the container is filled; the whole is then covered with salt water, brought to the boil first and then left to cool, so as to obtain the brine necessary for the preservation of the lard.

Article. 5
The lard must rest inside the doils for a period of not less than 3 months.

Article. 6
When released for consumption, Valle dAosta Lard dArnad has the following characteristics:
Physical characteristics
- Shape: in pieces of different sizes depending on the cuts and technology with a lard height of not less than 3 cm. Each piece retains the rind on the side.
- External appearance: white color with the possible presence of a light layer of meat, while the heart is normally light pink without veins.
Organoleptic characteristics
- Odor: rich in aromas;
- Taste: pleasant taste reminiscent of the herbs used in the brine mixture.

Article. 7
Without prejudice to the competences attributed by law to the official veterinary surgeon (USL) of the establishment which, pursuant to chapter IV, control of production of Legislative Decree 30/12/1992, n. 537, ascertains and through an adequate inspection, checks that the meat products meet the production criteria established by the manufacturer and, in particular, that the composition really corresponds to the label's indications, being attributed this function especially if the name is used commercial pursuant to Chapter V, point 4 of the aforementioned legislative decree (the commercial name followed by the reference to the national law or legislation that authorizes it) - the supervision for the application of the provisions of this production specification is carried out by the Ministry of Agricultural, Food and forestry which may use for the purpose of supervising the production and trade of the Consortium between producers, or of another Body set up for this purpose as established by art. l0 of the reference EEC Regulation.

Article. 8
Designation and presentation
The designation Lard dArnad must be affixed with clear and indelible characters, clearly distinct from any other writing and followed by the mention Denomination of Controlled Origin.
The designation may be affixed in the Italian language Valle dAosta Lard dArnad or in the French language Vallée dAoste Lard dArnad.
These indications can be combined with the denomination logo.
The addition of any qualification not expressly provided for is prohibited.
However, the use of indications that refer to names or company names or private brands is allowed provided that they have no laudatory meaning or are such as to mislead the consumer, as well as the possible name of pig farms from which the product is raised.

Lardo di Colonnata PGI

Video: La Salumeria: Italian Cured Meats (June 2022).


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