After having been degreased and squared in an appropriate way, the Lardo of Arnad is put to mature in the doils, old wooden (chestnut tree or oak) containers, inside which there are, with alternation, not only different lard layers, but also a mixture made of salt, water and aromatic mountain herbs.

 

After ageing, the finished product, which may be one of several shapes, will be white with streaks of meat in the upper layer. The inside is pinkish and free of any veining.

 

The local production of Valle d'Aosta Lard d'Arnad is based on artisan methods that have been tested by time and are deeply rooted in the tradition of the local people. The special qualities of Valle d'Aosta Lard d'Arnad are directly related to all the stages of its production, from the feeding of the pigs, to the transformation, cutting and cleaning of the meat and the subsequent treatment.