Lardo d'Arnad

Lardo d'Arnad is a PDO-protected cured pork fatback product made from the fat layer along the back of pigs. It is seasoned with a blend of herbs and spices including rosemary, garlic, and bay leaves, then aged in traditional wooden containers called doils.

Lardo d'Arnad originates from the town of Arnad in the Aosta Valley region of northwestern Italy. It holds Protected Designation of Origin (PDO) status from the European Union, meaning only fatback cured in the Arnad area using traditional methods can legally carry the name.

While both are Italian cured pork fatback, Lardo d'Arnad from the Aosta Valley is aged in wooden doils made from oak or chestnut, whereas Lardo di Colonnata from Tuscany is cured in marble vats sourced from the nearby Carrara quarries. They also use different herb blends and come from entirely separate PDO regions.

Lardo d'Arnad is typically sliced very thinly and served on warm crusty bread, often as an antipasto or appetizer. The heat from the bread slightly melts the fat, releasing the aromatic herbs used during curing and creating a delicate, melt-in-the-mouth texture.