The Prosciuttificio de Bosses was established in collaboration with the Municipality of Saint-Rhémy-en-Bosses with the aim of promoting and distributing a unique product with a history dating back to 1397 and closely linked to the culture and popular Alpine traditions of the Aosta Valley: the ‘Vallée d'Aoste Jambon De Boses PDO’. In the years that followed, the passion for the excellence of Aosta Valley food products was continually renewed with the constant search for ways to promote the territory and its precious gifts.

Jambon de Bosses PDO

More than just a cured ham, ‘Vallée d'Aoste Jambon de Bosses PDO’ is the refined expression of a culture, the flavour of an ancient tradition and the value of a unique territory.
Produced with Italian pork legs, it is salted with a mixture of sea salt and herbs from the Aosta Valley, which enhance its aroma and fragrance. Compact in shape, dark red in colour and with an aromatic and delicately sweet flavour, the ham is aged for at least 12 months at an altitude of 1,600 metres. The secret of its character lies in the territory itself: the particular microclimatic conditions of the Great St Bernard Valley and the purity of the alpine air are essential elements that make this masterpiece of Aosta Valley tradition unique.

The territory

In the heart of the Great Saint Bernard Valley, Saint-Rhémy-en-Bosses lies in Comba Freida, at the foot of the majestic Great Saint Bernard massif. About twenty kilometres from Aosta and the last town before the Swiss border, the municipality (about 450 inhabitants) preserves an ancient rural spirit and a strong tourist vocation, linked to culture, the environment and mountain flavours.

Products

In addition to the famous Jambon de Bosses PDO, the ham factory offers a selection of Valle d'Aosta cured meats: raw and cooked hams, mocetta, lard, coppa, bacon and other typical specialities.
Sales are made directly at the small shop attached to the production facility, open Monday to Friday from 8:00 to 12:00 and from 13:30 to 16:30; in July and August, it is also open on Saturdays and Sundays.

The visit

You can visit the production and ageing facilities all year round, subject to booking by telephone or email. From Monday to Friday all year round, and on Saturdays and Sundays for groups of at least 20 people. The availability of visits is always subject to production requirements and HACCP rules regarding food safety.
The tour takes place on several floors with architectural barriers. The cost is €5 per person.

How to get there

From Aosta follow for about 20 km the main road towards Great St. Bernard Pass (open all year round) until you reach the De Bosses ham factory in Saint-Rhémy-en-Bosses, in the heart of the Aosta Valley mountains.