Cured meat of the Aosta Valley

Wood fire, beer and aromas for a unique ham

The barbecued Jambon of Saint-Oyen in the valley of Gran San Bernardo comes from the selection of fresh thighs of the highest quality and the preparation of a brine composed of salt, aromas and honey that with its floral peculiarity makes this product unique.

Finally, the cooking, first steaming for 24 hours and then above the braziers, together with the watering of local craft beer (gluten-free), turns the Jambon into a cooked ham of the highest quality.

The barbecued ham of Saint-Oyen is a traditional agricultural food product (PAT), the production of which must take place exclusively in the municipality in the Aosta Valley which gives it its name and in accordance with the rigid instructions imposed by the law.

The barbecued ham of Saint-Oyen can be enjoyed as an appetizer, cut into thin slices, or as a main course, cut into thick slices and served hot. Both versions enhance the different and exceptional peculiarities of aromas and flavor.

The festival held every year in Saint-Oyen, in the Prenoud area, in the first weekend of August is dedicated to this particular ham.

A refined taste made into sausages with natural casings

The 'boudin' is one of the great classics of the traditional gastronomy of the Aosta Valley region and is still to the present day prepared closely following ancient recipes inherited from generation to generation.

It is a Traditional Agri-Food Product (PAT) recognized by the Italian Ministry of Agricultural, Food and Forestry Policies.This particular sausage is produced with boiled potatoes, hand peeled and left to cool, to which the following is added: lard cubes, beetroot (excellent natural preservative), spices, natural aromas, wine and beef or pork blood. The mixture is made into sausages within thin natural casings, hand tied and hung to dry for a couple of weeks.

Considered at one time a food of the poor, today it is one of the most characteristic foods on the tables of Aosta Valley. Served as a cold entrée, or boiled together with red mountain potatoes; alternatively, if cooked in the oven for about 15 minutes, when still fresh, is considered a true delicacy also for the most refined palate.

Throughout the centuries, a specially cured PDO ham

The Vallée d’Aoste Jambon de Bosses (PDO product) is a raw ham flavoured with mountain herbs, produced at an altitude of 1,600 metres in the location bearing the same name, Saint-Rhémy-en-Bosses, situated in the Great Saint Bernard Valley, at the edge of the Swiss border.

The first documents testifying its production, the  “Contes de l’Hospice du Grand-Saint-Bernard”, date back to 1397 AD and further  historical documents follow over the centuries, confirming how renowned this  valuable mountain ham is.

The characteristic flavour of the 'jambon', with a curing time of at least one year, is due to several factors: the skill of the 'curers', inherited from father to son, the dry climate, the particular exposition and the crossing air flows descending from the hills of Malatra, Citrin, Serena and Gran San Bernardo, which create the ideal environment for its production and seasoning, the juniper, thyme and herbs of the valley which endow it with a delicate and aromatic smell, whilst hay, which is used during its seasoning, gives it its unmistakable fragrance.

Due to its many properties the 'Vallée d'Aoste Jambon de Bosses' obtained the Protected Designation of Origin (PDO) in July 1996. The ideal occasion to taste this delicacy is the festival which is held in August along the streets of the St-Léonard hamlet of Saint-Rhémy-en-Bosses.

Ancient seasoning method for a soft and fragrant PDO

The Valleé d’Aoste Lard d’Arnad is aproduct with a protected designation of origin (PDO) obtained from the back of the pig, adequately rendered and later cut into squares, with a subsequent seasoning into "doils" old containers of chestnut or robur oak wood.

Inside these special containers, the layers of lard are overlaid to the top, alternated with a mixture of salt, water, spices, natural aromas and aromatic mountain herbs: it is an ancient conservation method, indeed so ancient that in the first inventory of the Arnad castle, dated to 1763 AD, there is already the mention of four doils being present in the kitchen.

The lard is left to season for at least three months and it is during this period of rest that the product takes form, developing the smell and highly prized organoleptic characteristics which distinguish it.

Its texture is compact but at the same time soft; when cut each slice is white, sometimes with a slightly pinkish heart, and possibly with a vein of meat on the surface. This special consistency makes the product melt in your mouth, releasing a pleasantly sweet taste.

The PDO Lard d'Arnad is sold in pieces or sliced at the delicatessen shop, or is suction-packed in different sizes, or cut into small cubes and conserved in glass jars.

Cut into thin slices, it is often enjoyed on traditional black rye bread, spread with a veil of  Aosta Valley honey.

A pleasant entrée: dried, tender, tasty and aromatic meat 

The motzetta, dried meat of beef, chamois, deer or boar, originates from the ancient necessity to preserve the meat for a long time, to meet the needs of the family during wintertime. At first, to look at it seems tough and hard, but in the mouth it becomes tender and tasty. It is a Traditional Agri-Food Product (PAT) recognized by the Italian Ministry of Agricultural, Food and Forestry Policies.

Prepared with whole raw cuts, compact and with little fat, it is left to steep together with aromatic mountain herbs, salt, spices and other natural aromas; it is left in this way for about twenty days, entirely covered by pickle and pressed by a weight on the lid of the container.

Subsequently the seasoning is carried out by hanging the meat portions in fresh and well ventilated rooms, for a period varying between one and three months, depending on the size of the product.

The motzetta is served as an entrée, cut into thin slices and accompanied by a typical local rye bread.

Cured and seasoned minced meat... it must not be missing from the serving tray

The Aosta Valley saouseusse originates from the need to use and preserve all meat cuts, even those less valuable. These tasty traditional sausages are very much prized and sought after today, especially during the winter season. They are a Traditional Agri-Food Product (PAT) recognized by the Italian Ministry of Agricultural, Food and Forestry Policies.

Prepared with ground meat of Aosta Valley-breed beef and pork lard, the saouseusse are spiced with salt, pepper, garlic, cloves, cinnamon and nutmeg.

All the phases of preparation follow precise customs, handed down for generations. Their seasoning, which can take over 40 days, is carried out in fresh and well ventilated rooms. At one time, glass jars filled to the top with lard were used for preserving the saouseusse.

Ideal as an entrée, they must not be missing from the serving trays of mixed Aosta Valley cured meats, to make snacks with friends more appetizing, maybe accompanied by fruity local red wines.

Corned cow udder, combines well with sauces and jams

The teteun is an exclusive Aosta Valley specialty, obtained from the salting of native bovine udders prepared by alternating layers of teteun inside special containers with sage and bay leaves, rosemary, juniper berries, spices and salt. After about fifteen days of soaking, needed to produce the brine, the udders are cooked in a bain-marie using special moulds.

It is a Traditional Agri-Food Product (PAT) recognized by the Italian Ministry of Agricultural, Food and Forestry Policies.

Usually seasoned with a sauce of parsley, oil and garlic, this food combines well with fig and raspberry jam, sultanas or martin sec pears in syrup. Teteun can also be used as a filling for ravioli.

The teteun is a product which became renowned in the village of Gignod at the beginning of the '70s, but its historical roots go deep into the centuries. At present it is the main feature of the festival bearing the same name, which is held there every year in the second half of August.