"Arnaïot" differs little from Arnad Lard as it is prepared in a very similar way. The pork shoulder used for its production, however, does not have to come from the five Italian regions used for "Aosta Valley Arnad Lard DOP" (Aosta Valley, Piedmont, Lombardy, Emilia-Romagna and Veneto). The shoulder is cleaned from fat and cut into squares and left to mature in special containers, alternated in layers with a mixture of salt, water, spices, natural flavours and aromatic mountain herbs. It then matures for two months. It is sold in vacuum-packs.