Visualizzazione ingrandita della mappa
And another of the typical and of the strengths of this wonderful region: Arnad lard!This bacon is produced precisely in the small town of Arnad, in the Val d'Aosta.
The preparation of this meat is obtained from the shoulders and back of the pig.
Is flavored with various spices such as garlic, rosemary, bay leaves, cloves (which provide sweetness to the meat) nutmeg, juniper and sage.
The intense fragrance that breaks the piece takes the senses!
As regards the final part of the processing, they are placed in the typical containers of the valley called "doils" and will dwell there for a time not less than 3 months.
In the kitchen is used to flavor soups and is also excellent enjoyed with a good piece of bread produced in the Valley.
