At the foot of Great St. Bernard Pass, 1,600 meters above sea level, you find Saint Rhémy en Bosses, birthplace of the highest raw ham in Europe: the Vallée d’Aoste Jambon de Bosses PDO.

Since the Middle Ages people of Saint Rhemy en Bosses used to produce a unique and flavoured raw ham, the Tzambon.
The production of Vallée d’Aoste Jambon de Bosses PDO come up to us unchanged, thanks to the passion of the small community of Saint Rhémy en Bosses who keeps up and running the process.

Nature and technique combined together, allowed this unique ham to obtain the Protected Designation of Origin. Recognized by the European Community EC regulation No. 1263 of July 1996 and guaranteed by the Ministry of Agriculture and Forestry, the PDO certifies the production’s compliance to the disciplinary measures, ensures the highest quality to consumers and protects the product Vallée d’Aoste Jambon de Bosses PDO.

The certified quality
The microclimate of Saint Rhémy en Bosses is unique and it is due to the position of the village placed down to the centre of four mountains. The breezes flowing down by the mountains meet each other with a combination of cool and humidity ideal for the gammon seasoning.

During salting process, autochthonous herbs are mixed up with salt that indeed is not locally produced, but in the past it transited through the Great St. Bernard pass to being imported in Italy.

The seasoning process is helped by the hay of the territory that has a double function: it keeps humidity controlled and transfers the flavours into the meat.

The deep selection of raw materials, the control at any production phases, the continuous check while seasoning the ham, assure the top quality of each ham’s slice.

These factors determine a very low production in terms of quantity. Rare and unique like a treasure!
Vallée d’Aoste Jambon de Bosses PDO, one of a kind!

For further information please email [email protected]

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