History, tradition and territory
The first certain fact which certifies ham production in Valle d’Aosta region is in “Contes de l’Hospice du Grand-Saint-Bernard” (1397), where the “tybias porci”, produced in the Saint-Rhémy-en-Bosses territory, are specifically mentioned.
On the one hand, environment, geographic area, microclimate, territory peculiarity; on the other hand, men ability, handcrafted production and the centuries-old techniques let the Jambon de Bosses PDO obtain the Protected Denomination of Origin. This PDO is produced in Bosses, in Saint Rhemy town (Valle d’Aosta region), from fresh pork legs of pigs which come from selected farms in Valle d’Aosta, Piedmont, Lombardy, Veneto and Emilia Romagna regions.
Production
Nowadays the Jambon de Bosses is also produced with pigs which come from other regions; the important thing is they are feed following specific rules: they have to be carried to alpine pastures and feed with cereals and mountain forage. The production technique is peculiar, and in the salting stage, it prescribes the adding of juniper, thyme and other herbs from the Valley. Seasoning time takes place next to hay. It is long and never shorter than 12 months.
Tasting
When cut, it is compact, dark red, with an aromatic flavour, a little salty and with a hint of sweetness. It can be sliced or manually cut. It is perfect with black bread, mountain butter, honey and walnuts. In its production area, it is roasted on a spit and served with polenta and beans.
Interesting facts
Pork meat products have always been traditional in all the Alpine region. They are a significant typical cuisine cultural element which slightly changes from valley to valley, as for Valle d’Aosta ham: the Jambon de Bosses PDO.
In July, the “Vallée D’Aoste Jambon de Bosses” takes place: it’s a four-day celebration with good music, funny cabaret shows and dinners with grilled food and traditional products.
Mark
Protected Denomination of Origin (PDO), recognized under Reg. to CE n. 1263 of 01.07.96 GUCE L. 163 of 02.07.1996.