This ham is produced exclusively in the territory of the municipality of Saint-Rhémy-en-Bosses, situated at 1,600 metres above sea level, and was first mentioned in 1397 in some documents of the Almshouse of the Great St. Bernard.

The Vallée d’Aoste Jambon de Bosses D.O.P. is much more than a simple uncooked ham, it is a discovery, a journey through time, the enhancement of an ancient taste always created through the same, unmistakable technique, almost a rite for the people of Saint-Rhémy-en-Bosses.

 
The long and patient production process starts from the selection of the best pork haunch from excellent swine breed.

The encounter of descending currents from the hills surrounding the territory of the commune, the specific climatology of the place, the production technique as well as the salting with the addition of thyme and aromatic herbs and the seasoning next to hay made Saint-Rhémy-en-Bosses and all its small hamlets a place capable of producing meats with unique qualities.

The Vallée d’Aoste Jambon de Bosses D.O.P. is produced in limited quantity and is dedicated to the most refined palates and to the gourmets who are looking for genuine tastes.

Compact shape, deep red colour, aromatic taste; slightly salted and with a hint of sweet, our ham is ready, like every year from time immemorial, ready to be tasted, thanks to all the necessary care and skill to enhance its taste.

It can be served sliced or best if hand-cut and accompanied by a slice of brown bread with mountain butter or else, as an alternative, with honey and nuts.
Of course, we cannot forget a glass of wine of the Valle d’Aosta D.O.C.: a good, mild red wine, fresh and scented.