List of products by brand De Bosses - Salumi DOP

The De Bosses ham factory was born from a friendship: that between three entrepreneurs, who together with the municipality of Saint-Rhémy-en-Bosses (the last inhabited center in the Aosta Valley before the border with Switzerland) decided to enhance the "Vallée d'Aoste Jambon De Bosses DOP”, the famous raw ham of the Alpine region. The love for local food products and the desire to spread the knowledge of this traditional salami all over the world have meant that the De Bosses ham factory saw the light in the homonymous municipality in the Aosta Valley.

De Bosses - Jambon de Bosses ham factory Aosta Valley

Origins of the ham factory

The De Bosses ham factory was born from a friendship: that between three entrepreneurs, who together with the municipality of Saint-Rhémy-en-Bosses (the last inhabited center in the Aosta Valley before the border with Switzerland) decided to enhance the "Vallée d'Aoste Jambon De Bosses DOP”, the famous raw ham of the Alpine region. The love for local food products and the desire to spread the knowledge of this traditional salami all over the world have meant that the De Bosses ham factory saw the light in the homonymous municipality in the Aosta Valley.

The company is located about 20 km from Aosta, in Saint-Rhémy-en-Bosses, on the road to the Gran San Bernardo. For those passing through, it is possible to book a visit to the factory to explore the rooms where the ham is aged and produced. There is also a shop for buying cured meats, which is located at the entrance to the ham factory.

Certified quality

The products of the De Bosses ham factory are characterized by their quality and by the rigorous control process to which they are subjected. In particular, they are certified by AREV (Regional Association of Aosta Valley Breeders), Bioagricert (organic and quality agri-food products) and IFCQ (certification of products with controlled denomination of origin - DOP - and protected geographical indication - IGP).

Products

In addition to the prized Jambon de Bosses DOP, the ham factory boasts a large production of cured meats, including cooked ham, salami, lard, pancetta, coppa, sausage, dried meat, baudin, moccetta. Specifically, the products offered by the ham factory are: Jambon de Poche, Cru Saint-Bernard, Bossolein, Jambon cuit à la braise, Lard douce de Boursa, PancettAosta, Baudin beetroot, Sauseussa Valdôtena, Salam de boursa, Coppa Lo Cotzon, Tseur achétaye , Rosa di Aosta, Fumaie, Motsetta of wild and Motsetta of bovine.

Jambon de Bosses PDO: history

A document dating back to 1397, preserved in the hospice of Colle del Gran San Bernardo, on the border between Italy and Switzerland, tells of an ancient recipe: that of Jambon de Bosses, "Vallée d'Aoste Jambon de Bosses DOP", the seasoned raw ham which is fully one of the typical products par excellence of the Aosta Valley. The history of this cured meat is therefore very remote and has its roots in the Middle Ages, in the peasant culinary tradition of the mountain peoples.

Characteristics and disciplinary

The production of Jambon de Bosses (also commonly called "Valle d'Aosta raw ham") is regulated by a disciplinary which provides for the use of pigs born and raised only in Italy, the use of sea salt and a preparation natural herbal base from the Aosta Valley. The minimum seasoning must be one year, on a bed of hay, at an altitude of 1,600 metres.

Jambon de Bosses is distinguished by its intense taste, slightly salty but characterized by a note of sweetness, and by a unique aroma, due to the combination of factors such as the quality of the meat used, the climate of the region and the curing technique.

Today, Valle d'Aosta ham is a highly appreciated product for its quality, history and tradition. It is exported all over the world and used in many traditional recipes of the Aosta Valley.

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