Famous Salami from Aosta Valley You Should Try

What are the most famous typical cured meats from Aosta Valley?

Aosta Valley is a region that combines spectacular mountains, characteristic villages, and a cuisine rich in authentic flavors. Among the gastronomic products most appreciated by tourists are cured meats. The three most famous are: Lardo di Arnad DOP, Prosciutto crudo di Saint-Marcel, and Motzetta. Each has a particular story, a traditional recipe, and a unique taste worth discovering.

What is Lardo di Arnad DOP?

Lardo di Arnad is the only lard in Italy that boasts Protected Designation of Origin (DOP). It is produced in the municipality of Arnad, in the lower Aosta Valley, using high-quality pork. The lard is aged in special wooden containers called doils. Inside these containers, the pieces of lard are immersed in a mixture of salt, spices, and aromatic mountain herbs, such as juniper, bay leaf, rosemary, and sage. The result is a soft, fragrant salami with a delicate yet intense flavor.

How is Lardo di Arnad consumed?

Traditionally, Lardo di Arnad is sliced very thin and served on black rye bread, known as pan ner. It is often accompanied by mountain honey or chestnuts. Many restaurants offer it as a typical appetizer, perhaps with a mixed platter of Aosta Valley cured meats. It is also perfect to take home as a gastronomic souvenir.

Are there events dedicated to Lardo di Arnad?

Yes, every year in Arnad, the Festa del Lardo (Féhta dou Lar) takes place at the end of August. During this event, tourists can taste lard in various forms and discover other local specialties. It is a perfect opportunity to combine culture, tradition, and good food.

What is Prosciutto crudo di Saint-Marcel?

Prosciutto crudo di Saint-Marcel is another gem of Aosta Valley gastronomy. It is produced in the small municipality of Saint-Marcel, in the middle Aosta Valley. It is characterized by a long aging process, which can last up to 24 months, and by seasoning with aromatic herbs and juniper. The microclimate of the area, dry and ventilated, contributes to making this ham unique in its kind.

What are the characteristics of Prosciutto crudo di Saint-Marcel?

The color is deep red, the texture is firm yet tender, and the taste is delicate and slightly aromatic. Compared to other Italian dry hams, such as Parma or San Daniele, that of Saint-Marcel is less sweet and more spiced. This makes it ideal for those who love authentic and strong flavors.

Where to taste Prosciutto crudo di Saint-Marcel?

It can be easily found in typical restaurants in Aosta Valley, often served as an appetizer on mixed platters with local cheeses. It is also sold in delicatessens and shops selling typical products. Every year in July, the municipality of Saint-Marcel organizes the Sagra del Prosciutto crudo, with tastings, events, and food stalls.

What is Motzetta valdostana?

Motzetta, also known as mocetta, is one of the oldest cured meats in Aosta Valley. It originated as preserved meat to face the long mountain winters. It can be prepared with various meats: beef, sheep, goat, horse, or chamois. The pieces of meat are salted and flavored with spices and alpine herbs, then left to age for weeks or months. The result is a dark-colored salami with an intense aroma and a strong flavor.

How is Motzetta eaten?

Motzetta is sliced thin and enjoyed as an appetizer. It can be served with rye bread, honey, chestnuts, or typical Aosta Valley cheeses. Some prefer it slightly sautéed in a pan, perhaps drizzled with olive oil or served with potatoes. It is highly appreciated by hikers because it is nutritious and easy to transport.

Why are Aosta Valley cured meats unique?

The uniqueness of Aosta Valley cured meats derives from three main factors: Mountain climate: cool and dry, perfect for aging. Use of alpine herbs: rosemary, bay leaf, juniper, sage, and other aromatic plants typical of Aosta Valley. Centuries-old tradition: recipes passed down from generation to generation, which have kept the authenticity of the products alive. These elements distinguish them from cured meats from other Italian regions.

Where to buy Lardo di Arnad, Prosciutto di Saint-Marcel, and Motzetta?

Tourists can find these cured meats in: delicatessens and typical shops in Aosta Valley, farmers' markets and local fairs, stalls during festivals and gastronomic events, online stores specializing in Aosta Valley products. Many producers offer vacuum-packed packages, ideal for taking home as a souvenir.

How much do Aosta Valley cured meats cost?

Prices can vary, but on average: Lardo di Arnad DOP: 20-25 euros per kilo, Prosciutto di Saint-Marcel: 28-35 euros per kilo, Motzetta: 25-30 euros per kilo, depending on the meat used. They are artisanal products, made with traditional techniques and quality ingredients.