The Vallée d’Aoste Jambon de Bosses is a raw ham spiced with mountain herbs, produced at an altitude of 5,300 feet in the small village of Saint-Rhémy-en-Bosses, in the Gran San Bernardo Valley (Aosta Valley region).

The production of this precious ham dates back to the Middle Ages.

Its characteristic flavor is due to several factors:

– The mastery of the “Valdostani” curers, inherited from father to son.

– The dry climate.

– The manual salting.

– The spicing with juniper, thyme and mountain herbs of the Aosta Valley which gave this product a delicate and aromatic smell.

– The seasoning over a bed of hay.

– The boning with manual binding.

This unique and excellent raw ham earned the Protected Designation of Origin (PDO) in the 1996.

The Vallée d’Aoste Jambon de Bosses is usually enjoyed with the products of the local cuisine such as black bread, butter, honey and chestnuts.

Thanks to Ale Gambini