"Lard d'Arnad is obtained by processing only the shoulder of pigs weighing more than 200 kg and coming from farms in the Aosta Valley, Piedmont, Lombardy, Emilia Romagna and Veneto. Well trimmed and then squared, it is placed to mature in the doïl, (old chestnut or oak containers) in which the layers of lard are superimposed and alternated with a mixture of salt, water, spices and aromatic mountain plants. Maturation lasts at least three months. This procedure is very ancient and is linked to Arnad's tradition. Each slice is white when cut, with a slightly pink heart. It has an excellent taste and melts in the mouth when tasted. Vacuum-packed, it is suitable both on toast, polenta and on cold cuts and for extraordinary dishes" More Info