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testifying its production, the  “Contes de l’Hospice du Grand-Saint-Bernard”, date back to 1397 AD and further  historical documents follow over the centuries, confirming how renowned this  valuable mountain ham is.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