The “Ham” right to use the protected designation of origin “Valle d'Aosta Jambon de Bosses”, responding to particular requirements, established by the product specification. After salting, the ham is washed, dried and hung for curing (circa 12 months) in a dark environment, wellventilated. The weight of each gammon must exceed 7 kg. The Vallée d’Aoste Jambon de Bosses is a raw ham spiced with mountain herbs, produced at an altitude of 1600 meters in the small village of Saint-Rhémy-en-Bosses, in the Gran San Bernardo Valley. Appellation d’origine protégé ou AOP, le Jambon de Bosses est un délice simple et un produit artisanal sans conservateurs chimiques. Suite à mon article sur le reportage de Canal+ je me suis renseigné sur le jambon d'Aoste.Il en ressort qu'il ne faut pas confondre le jambon d'Aoste et le jambon Aoste . … Produit vieilli sur un lit de foin alpin pour 16-17 mois. 2:18 . The typical way of consuming this ham is with bread, especially rye one or, in general, wholemeal. Valentine Warner discovers Jambon des Bosses, Aosta Valley, Italy - Duration: 2:18. The Vallée d'Aoste Jambon de Bosse DOP is a spiced ham produced at 1600 mt above the sea level in the town of Saint-Rhémy-en-Bosses, situated in Gran San Bernardo Valley in the Valle d'Aosta region, on the border with Switzerland. Ecco perché il Comune di Saint-Rhémy-en-Bosses è da sempre impegnato a promuovere le sue ricchezze: anche artigianali e alimentari, come il Vallée d’Aoste Jambon de Bosses DOP. So Bruno, whose family originates partly from Norcia, the home of cured meats, and Alessandro Tibaldi, previously a prosciutto dealer, decided to settle here and take on the traditional production of jambon de Bosses. Saint-Rhémy-en-Bosses, the last municipality before the Swiss border, lies at an altitude of 1632 metres and has an excellent sun exposure in summer and winter. It originates from the small village of Saint Marcel, where the local population has been traditionally preparing it following an age-old method of production. [CDATA[ jwplayer('playerc2JyPsIW').setup({ playlist: 'https://jwpsrv.com/feed/c2JyPsIW.rss', width: '100%', aspectratio: '16:9', }); // ]]> Address: place. A fresh and easy idea to taste this unique raw ham, perfect in summer time and for a light lunch. De Bosses srl. The Jambon de Bosses is the prince of the Valle d'Aosta’s cold cuts, it needs no production description or justification, because it follows the irony rules of the PDO, which guarantees an excellent quality and carefully discipline all the processing steps from the seasoning with salt and local herbs, to the ageing on a bed of hay, to the deboning with manual binding; the continuous controls of all stages, starting from … Mountain. The shape is naturally semi pressed, with a cord passing through a hole made in the upper part of the leg. The “Ham” right to use the protected designation of origin “Valle d'Aosta Jambon de Bosses”, responding to particular requirements, established by the product specification. It was awarded European Union protected designation of origin (PDO) status. It was awarded European Union protected designation of origin (PDO) status. Jambon cru sans conservateur, jambon Serrano, viande des Grisons, retrouvez les meilleurs produits de la marque Aoste. The spicy, PDO recognised pork product Vallée d’Aoste Jambon de Bosses is produced here. The finished product after aging has a weight of not less than 7 kg. Italy Bleu d'Aoste cheese. Village of Saint-Rhémy-en-Bosses Laissez nos experts vous conseiller et testez les dernières nouveautés gourmandes. Produit vieilli sur un lit de foin alpin pour 16-17 mois. During the summer it offers numerous routes for those who love excursions either on foot or on mountain bike. One of the most prized Aosta Valley charcuterie products, Jambon de Bosses is a cured ham, ... Dry salted and seasoned with pepper, sage, rosemary, garlic, juniper, thyme and bay leaf, Vallée d’Aoste Jambon de Bosses exudes a delightful aroma of Alpine herbs and has a delicate salty flavor. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. Il Jambon de Bosses è il principe della tradizione salumiera della Val D’Aosta: prodotto DOP, sottoposto a moltissimi controlli di qualità, porta con sé tutto il sapore della tradizione artigianale della valle, la sapienza degli allevatori e dei salumieri, e racconta a chi lo assaggia di genuinità, artigianalità, tradizione. The production of this precious ham dates back to the Middle Ages. This makes it the highest region in Italy by list of Italian regions by highest point.. Jambon de cuisse de porc italien salé à la main avec une préparation spéciale à base de sel de mer et des herbes de la Vallée d'Aoste. The shape is naturally semi pressed, with a cord passing through a hole made in the upper part of the leg. It originates from the small village of Saint Marcel, where the local population has been traditionally preparing it following an age-old method of production. Fer de lance de la gastronomie valdotaine en compagnie des polentas, Fontina et vins de la Vallée d’Aoste, le Jambon de Bosses doit son nom de la commune où il est produit : Saint-Rhémy-en-Bosses. Very famous is the route of the Malatrà Pass, where the Tor des Géants passes through. Jambon de Bosses typical ham - DOP. The Vallée d'Aoste Jambon de Bosses DOP is an artisan ham produced in limited quantities and only in the territory of Saint-Rhémy-en-Bosses according to traditions handed down over the centuries. Valle d'Aosta. De Bosses srl. Le village, plutôt hameau ( moins de 400habitants) abrite le seul et unique producteur restant du jambon de Bosses. The production of this precious ham dates back to the Middle Ages. Bayonne ham or jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located in both the cultural regions of Basque Country and Gascony.It has PGI status.. Production. See also. // < ! Green Beret's Ultralight Bug Out Bag with Gear Recommendations - … This website uses cookies so that we can provide you with the best user experience possible. List of hams; References 23 likes. Fontina cheese DOP. Bourg Saint-Rhémy, 1 - 11010 Saint-Rhémy-en-Bosses (AO) - PI 00668150071 T. +39 0165 78 08 42 - F. +39 0165 78 07 92 - M. debossessrl@libero.it, Vallée d'Aoste Jambon de Bosses DOP - Il prosciutto crudo della Valle d'Aosta. The area concerned is the basin of the river Adour and this geographical limitation is now enshrined in the regulations for the production of Bayonne ham. The aromatic flavor of the fat, the delicate taste of the meat has been preserved ham also assumed due to climate peculiarities of the places where is stagionato.La marketing and product tastings take place exclusively during the festival; stocks are depleted very rapidamente.Attualmente, the City Council is planning to expand the production of the typical “Ham”; is, indeed, It started a study on the possibility of building, always on site, a factory, in order to enter a greater number of hams on the market, creating, Furthermore, different jobs for the young people of the district. Quality check as a whole is performed by an independent organism. 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. Vallée d’Aoste Jambon de Bosses is a spicy cured ham product from Saint-Rhémy-en-Bosses in the Aosta Valley in Italy, one of the region's specialties. One of the most prized Aosta Valley charcuterie products, Jambon de Bosses is a cured ham, produced ever since the 1300s in the small village of Saint-Rhémy-en-Bosses nestled at an altitude of 1,500m in the Gran San Bernardo Valley. Vallée d'Aoste Jambon de Bosses DOP Recognized with Denomination of Protected Origin pursuant to regulation (CE) n. 1263/96 The typical Valdostan bread board must not omit the Vallée d'Aoste Jambon de Bosses DOP , raw prosciutto spiced with mountain herbs, produced at 1600 meters altitude, in the municipality of Saint-Rhémy-en-Bosses of the same name, in the Valley of the Gran San Bernardo. Auguriamo a tutti voi i nostri più sinceri auguri di buone feste.... intanto i nostri jambon vi aspettano!! De Bosses srl. De Bosses srl (jambon de Bosses), Saint-Rhémy-en-Bosses. Fax +39 0165 780818 Bosse, Gustav Bosse, Gerhard Bosse, Bosses Will Be Bosses, List of crime bosses, Horrible Bosses, Vallee d’Aoste Jambon de Bosses, Bartholomew Des Bosses December 23, 2020 at 12:08 PM. December 24, 2020 at 1:51 PM. Prosciutto crudo Saint Marcel is a type of raw Italian ham that is infused with mountain herbs. It was awarded European Union protected designation of origin (PDO) status. This website uses cookies to provide you with the best browsing experience. In this land, this unique raw ham has been prepared since ancient times and its production is still carried out almost unchanged, thanks to the passion of the small community of Saint- Rhémy -en- Bosses. Adagiato nella Comba Freide, ai piedi del massiccio del Gran San Bernardo, Saint-Rhémy-en-Bosses è un insieme di piccoli villaggi ai piedi dall’antico castello di Bosses. The “Jambon de Bosses” It is thus a cured ham on site, whose salting procedure holds considerable importance, in order to achieve its special flavor. Image gallery of the Valle d'Aosta region. Green Beret's Ultralight Bug Out Bag with Gear Recommendations - … Un comune di circa 450 abitanti, sulla quale si è da tempo innestata una forte vocazione turistica; fuori dai canoni classici, con una notevole valenza culturale e ambientale. prodotti DOP. The towering peaks are Monte Bianco (Mont Blanc), Monte Rosa and Monte Cervino (the Matterhorn). Valle d’Aosta Jambon de Bosses belongs to the category of salt-cured and naturally aged uncooked meats, or “salumi.” A Valle d’Aosta Jambon de Bosses will weight at least 7 kilos. Cut… Skype contact: desalpeshotel. At the foot of the Great St. Bernard Pass, 1600 meters above sea level, there is Saint- Rhémy -en- Bosses, birthplace of the well known DOP Vallée d'Aoste Jambon de Bosses. Recognized by the European Community EC regulation No. Vallée d’Aoste Jambon de Bosses. Since the Middle Ages people of Saint Rhemy en Bosses used to produce … Il Valle d'Aosta Jambon de Bosses viene prodotto nel territorio del comune di Saint Rhémy-en-Bosses, situato a 1600 m sul livello del mare. Climate. The Aosta is home to six world-class mountain resorts, Courmayeur, Cervinia, Monterosa Ski (Champoluc and Gressoney), La Thuile and Pila. 1263 of July 1996 and guaranteed … Adagiato nella Comba Freide, ai piedi del colle del Gran San Bernardo, a 1600 metri di quota, Saint-Rhémy-en-Bosses comprende tanti piccoli villaggi dominati dall’antico castello dei signori di Bosses. Jambon de cuisse de porc italien salé à la main avec une préparation spéciale à base de sel de mer et des herbes de la Vallée d'Aoste. Climate. Valentine Warner discovers Jambon des Bosses, Aosta Valley, Italy - Duration: 2:18. De Bosses srl (jambon de Bosses), Saint-Rhémy-en-Bosses. Yesterday at 12:17 PM. In order to be sure that a ham is really a ‘DOP Vallée d'Aoste Jambon de Bosses’ one, its brand must be burned on the skin of the gammon and printed on its tie; the label which accompanies the ham records both manufacturer's code and ingredients. La création de la jambonnerie De Bosses est le fruit de la passion pour les charcuteries de qualité, partagée par 3 amis entrepreneurs qui, en collaboration avec la municipalité de Saint-Rhémy-en-Bosses, ont mis en place un projet de mise en valeur et de diffusion d’un produit unique, de grande valeur, dont l’histoire remonte à 1397, étroitement lié à la culture et aux traditions populaires de la valdôtaines : le …