HISTORY
De Bosses

In 2001 the first and only semi-industrial factory for the production of Vallée d’Aoste Jambon de Bosses DOP was opened in the small village of Saint-Rhémy-en-Bosses about twenty kilometres from Aosta at an altitude of 1600 m. on the road that leads to the Great Saint Bernard Pass. The air at this altitude – a crossroads of currents and casket of fragrances and aromas given off by the meadows - is quite different. Living, breathing dense fir and larch woods skirt a long stretch of the road climbing to the Pass, making it a place as unique as the cured meats that are made there. 

OUR PRODUCTS
De Bosses
JAMBON DE BOSSES DOP

Jambon de Bosses DOP is a raw ham made from select Italian leg of pork salted and flavoured with thyme and aromatic herbs and matured near hay. This gives the ham an aroma-rich flavour, lightly salty and slightly sweet... It is served with honey and dry white wine.

 

TSEUR ACHETAYE
This is rump of beef salted and flavoured with mountain herbs. It is served raw as a carpaccio or cooked as a main course dish.

MOCETTA
Salted rump of beef coated with mountain herbs and left to mature. When very finely sliced, it should curl on the blade as proof of its long maturation time. It is served dressed with extra virgin olive oil and - depending on preference - a few drops of lemon juice.

LARDO
Lardo suino salato con aggiunta di erbe di montagna. Dolce come un Jambon.		  

CUIT SAINT-OYEN
A cooked ham (premium quality) flavoured with chopped herbs and spices, first oven-cooked then grill-roasted.