Auguriamo a tutti voi i nostri più sinceri auguri di buone feste.... intanto i nostri jambon vi aspettano!! One of the most prized Aosta Valley charcuterie products, Jambon de Bosses is a cured ham, produced ever since the 1300s in the small village of Saint-Rhémy-en-Bosses nestled at an altitude of 1,500m in the Gran San Bernardo Valley. The Aosta is home to six world-class mountain resorts, Courmayeur, Cervinia, Monterosa Ski (Champoluc and Gressoney), La Thuile and Pila. Origine du Jambon de Bosses de la vallée d’Aoste. Petite commune de la Vallée du Grand-Saint-Bernard, annexe à la vallée centrale. Nature and technique combined together, allowed this unique ham to obtain the Protected Designation of Origin. Retrouvez votre boutique Aoste près de chez vous ! The “Ham” right to use the protected designation of origin “Valle d'Aosta Jambon de Bosses”, responding to particular requirements, established by the product specification. De Bosses srl. Vallée d'Aoste Jambon de Bosses (DOP) è un prosciutto di montagna a Denominazione di origine protetta, stagionato in quota, prodotto in quantità limitata a Saint-Rhémy-en-Bosses, nella valle del Gran San Bernardo ai piedi dell'omonimo colle, in Valle d'Aosta It originates from the small village of Saint Marcel, where the local population has been traditionally preparing it following an age-old method of production. It was awarded European Union protected designation of origin (PDO) status. Production. It’s also one of the Carnival of Coumba-Freida (the territory of Valpelline and Grand San Bernardo Valley) in Val d’Aosta region (Aosta Valley Region). Sorge a una ventina di chilometri da Aosta, lungo la strada che sale al passo del Gran San Bernardo, ed è l’ultimo centro prima della frontiera svizzera. Recognized by the European Community EC regulation No. This PDO is produced in Bosses, in Saint Rhemy town (Valle d’Aosta region), from fresh pork legs of pigs which come from selected farms in Valle d’Aosta, Piedmont, Lombardy, Veneto and Emilia Romagna regions. The Vallée d’Aoste Jambon de Bosses is a raw ham spiced with mountain herbs, produced at an altitude of 1600 meters in the small village of Saint-Rhémy-en-Bosses, in the Gran San Bernardo Valley. Vallée d’Aoste Jambon de Bosses is a spicy cured ham product from Saint-Rhémy-en-Bosses in the Aosta Valley in Italy, one of the region's specialties. Valle d’Aosta Jambon de Bosses belongs to the category of salt-cured and naturally aged uncooked meats, or “salumi.” A Valle d’Aosta Jambon de Bosses will weight at least 7 kilos. If you disable this cookie, we will not be able to save your preferences. Fax +39 0165 780818 Appellation d’origine protégé ou AOP, le Jambon de Bosses est un délice simple et un produit artisanal sans conservateurs chimiques. La création de la jambonnerie De Bosses est le fruit de la passion pour les charcuteries de qualité, partagée par 3 amis entrepreneurs qui, en collaboration avec la municipalité de Saint-Rhémy-en-Bosses, ont mis en place un projet de mise en valeur et de diffusion d’un produit unique, de grande valeur, dont l’histoire remonte à 1397, étroitement lié à la culture et aux traditions populaires de la valdôtaines : le … Last edited on 1 March 2020, at 18:12. The ham is partly flattened by natural methods and tied in the middle by a string that passes though a hole drilled in the upper end of the leg. +39 0165 780818 The Aosta Valley is an Alpine valley which with its tributary valleys includes the Italian slopes of Mont Blanc, Monte Rosa, Gran Paradiso and the Matterhorn; its highest peak is Mont Blanc (4,810 m or 15,780 ft). Village of Saint-Rhémy-en-Bosses Municipality of Saint-Rhémy-en-Bosses Municipalities of Valle d'Aosta Valle d'Aosta Region. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. The ‘Prosciuttificio’ (dry-cured meat factory) De Bosses was born from the passion of three friends for fine meat and sausages. Il Valle d'Aosta Jambon de Bosses viene prodotto nel territorio del comune di Saint Rhémy-en-Bosses, situato a 1600 m sul livello del mare. Skype contact: desalpeshotel. The brand Vallée d’Aoste Jambon de Bosses PDO identifies the product, it provides for constant checks including the origin of the gammon, the handmade salting, the careful seasoning on a bed of hay and other small details. Image gallery of the Valle d'Aosta region. It originates from the small village of Saint Marcel, where the local population has been traditionally preparing it following an age-old method of production. Auparavant affaire familiale, production annex… Cut the Cantaloupe in two halves, remove the seeds and cut the rest in cubes. Bayonne ham or jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located in both the cultural regions of Basque Country and Gascony.It has PGI status.. Production. December 23, 2020 at 12:08 PM. Very famous is the route of the Malatrà Pass, where the Tor des Géants passes through. Aosta Valley 607 views. Vallée d’Aoste Jambon de Bosses PDO. Quality check as a whole is performed by an independent organism. Fontina cheese DOP. See also. Fer de lance de la gastronomie valdotaine en compagnie des polentas, Fontina et vins de la Vallée d’Aoste, le Jambon de Bosses doit son nom de la commune où il est produit : Saint-Rhémy-en-Bosses. Vallée d’Aoste Jambon de Bosses is a spicy cured ham product from Saint-Rhémy-en-Bosses in the Aosta Valley in Italy, one of the region's specialties. DOP Valle d'Aosta Jambon de Bosses is an Italian salted, naturally cured ham, preserved uncooked.The finished product after aging has a weight of not less than 7 kg. De Bosses srl. The Aosta Valley is an Alpine valley which with its tributary valleys includes the Italian slopes of Mont Blanc, Monte Rosa, Gran Paradiso and the Matterhorn; its highest peak is Mont Blanc (4,810 m or 15,780 ft). The annual festival of “Jambon de Bosses” takes place, every year, the second Sunday in July and includes a growing number of participants. De Bosses srl (jambon de Bosses), Saint-Rhémy-en-Bosses. Il Jambon de Bosses è il principe della tradizione salumiera della Val D’Aosta: prodotto DOP, sottoposto a moltissimi controlli di qualità, porta con sé tutto il sapore della tradizione artigianale della valle, la sapienza degli allevatori e dei salumieri, e racconta a chi lo assaggia di genuinità, artigianalità, tradizione. Saint-Rhémy-en-Bosses, the last municipality before the Swiss border, lies at an altitude of 1632 metres and has an excellent sun exposure in summer and winter. Valle d’Aosta Jambon de Bosses belongs to the category of salt-cured and naturally aged uncooked meats, or “salumi.” A Valle d’Aosta Jambon de Bosses will weight at least 7 kilos. The typical way of consuming this ham is with bread, especially rye one or, in general, wholemeal. DOP Valle d'Aosta Jambon de Bosses is an Italian salted, naturally cured ham, preserved uncooked. During the curing period (18-20 days) It is using a mixture composed of sodium chloride crystallized, minced garlic, salvia, rosemary, pepper and berries found only on this territory. Le jambon de Bosses, c’est le roi des Jambons valdôtains dans la vallée d’Aoste. De Bosses srl (jambon de Bosses), Saint-Rhémy-en-Bosses. The weight of each gammon must exceed 7 kg. Jambon de Bosses typical ham - DOP. Since the Middle Ages people of Saint Rhemy en Bosses used to produce … You can help Wikipedia by expanding it. A winter paradise for skiing and snowboarding enthusiasts at an altitude that reaches 2400 metres. In order to be sure that a ham is really a ‘DOP Vallée d'Aoste Jambon de Bosses’ one, its brand must be burned on the skin of the gammon and printed on its tie; the label which accompanies the ham records both manufacturer's code and ingredients. Un comune di circa 450 abitanti, sulla quale si è da tempo innestata una forte vocazione turistica; fuori dai canoni classici, con una notevole valenza culturale e ambientale. The Jambon de Bosses is the prince of the Valle d'Aosta’s cold cuts, it needs no production description or justification, because it follows the irony rules of the PDO, which guarantees an excellent quality and carefully discipline all the processing steps from the seasoning with salt and local herbs, to the ageing on a bed of hay, to the deboning with manual binding; the continuous controls of all stages, starting from … One of the most prized Aosta Valley charcuterie products, Jambon de Bosses is a cured ham, ... Dry salted and seasoned with pepper, sage, rosemary, garlic, juniper, thyme and bay leaf, Vallée d’Aoste Jambon de Bosses exudes a delightful aroma of Alpine herbs and has a delicate salty flavor. Bosse, Gustav Bosse, Gerhard Bosse, Bosses Will Be Bosses, List of crime bosses, Horrible Bosses, Vallee d’Aoste Jambon de Bosses, Bartholomew Des Bosses Les premiers documents qui témoignent de sa production, les « Contes de l’Hospice du Grand-Saint-Bernard », remontent à 1397 et d’autres témoignages historiques se succèdent au cours des siècles et confirment la notoriété de ce jambon montagnard de qualité. Recent Post by Page. Produit vieilli sur un lit de foin alpin pour 16-17 mois. Vallée d’Aoste Jambon de Bosses is a spicy cured ham product from Saint-Rhémy-en-Bosses in the Aosta Valley in Italy, one of the region's specialties. Jambon de cuisse de porc italien salé à la main avec une préparation spéciale à base de sel de mer et des herbes de la Vallée d'Aoste. The shape is naturally semi pressed, with a cord passing through a hole made in the upper part of the leg. This website uses cookies so that we can provide you with the best user experience possible. At the foot of Great St. Bernard Pass, 1,600 meters above sea level, you find Saint Rhémy en Bosses, birthplace of the highest raw ham in Europe: the Vallée d’Aoste Jambon de Bosses PDO. Suite à mon article sur le reportage de Canal+ je me suis renseigné sur le jambon d'Aoste.Il en ressort qu'il ne faut pas confondre le jambon d'Aoste et le jambon Aoste . … The “Ham” right to use the protected designation of origin “Valle d'Aosta Jambon de Bosses”, responding to particular requirements, established by the product specification. [CDATA[ jwplayer('playerc2JyPsIW').setup({ playlist: 'https://jwpsrv.com/feed/c2JyPsIW.rss', width: '100%', aspectratio: '16:9', }); // ]]> Address: place. The “Jambon de Bosses” It is thus a cured ham on site, whose salting procedure holds considerable importance, in order to achieve its special flavor. A fresh and easy idea to taste this unique raw ham, perfect in summer time and for a light lunch. The ham is partly flattened by natural methods and tied in the middle by a string that passes though a hole drilled in the upper end of the leg. 2:18 . The “Ham” right to use the protected designation of origin “Valle d'Aosta Jambon de Bosses”, responding to particular requirements, established by the product specification. These industrial products with the "Jambon Aoste" label should not be confused with the official name "Vallée d’Aoste Jambon de Bosses" which is a ham produced in the Aosta Valley (An Italian/French Valley) and which has a protected designation of origin. Climate. Valentine Warner discovers Jambon des Bosses, Aosta Valley, Italy - Duration: 2:18. Green Beret's Ultralight Bug Out Bag with Gear Recommendations - … Stabilimento di produzione del Valle D’Aosta Jambon de Bosses DOP produttore unico Jambon cru sans conservateur, jambon Serrano, viande des Grisons, retrouvez les meilleurs produits de la marque Aoste. Scoprite i nostri prodotti, tutti realizzati in Valle d'Aosta seguendo le ricette di un tempo e utilizzando esclusivamente materie prime di assuluta qualità. One of the most prized Aosta Valley charcuterie products, Jambon de Bosses is a cured ham, produced ever since the 1300s in the small village of Saint-Rhémy-en-Bosses nestled at an altitude of 1,500m in the Gran San Bernardo Valley. Valle d'Aosta outdoor. Vallée d’Aoste Jambon de Bosses is a spicy cured ham product from Saint-Rhémy-en-Bosses in the Aosta Valley in Italy, one of the region's specialties. At the foot of Great St. Bernard Pass, 1600 meters above sea level, you find Saint Rhémy en Bosses, a small village with a strong vocation for tourism, but also rich of gastronomy wealth, one among others: the Vallée d’Aoste Jambon de Bosses PDO. The Historical Carnival in Saint-Rhémy-en-Bosses is both a carnival celebration and a historical remembrance.It lasts 3 days, in February 2021. It was awarded European Union protected designation of origin (PDO) status. The Vallée d'Aoste Jambon de Bosse DOP is a spiced ham produced at 1600 mt above the sea level in the town of Saint-Rhémy-en-Bosses, situated in Gran San Bernardo Valley in the Valle d'Aosta region, on the border with Switzerland. Yesterday at 12:17 PM. The production of Vallée d’Aoste Jambon de Bosses PDO come up to us unchanged, thanks to the passion of the small community of Saint Rhémy en Bosses who keeps up and running the process. Dello “Jambon de Bosses” it comes from the 1397, When, in a local paper, It reads the Hams, named “tybias pigs” in the territory of this municipality. The towering peaks are Monte Bianco (Mont Blanc), Monte Rosa and Monte Cervino (the Matterhorn). The spicy, PDO recognised pork product Vallée d’Aoste Jambon de Bosses is produced here. Share Join our Community and share your experiences 2:18. In this land, this unique raw ham has been prepared since ancient times and its production is still carried out almost unchanged, thanks to the passion of the small community of Saint- Rhémy -en- Bosses. Jambon cru et charcuterie Aoste : découvrez toute notre gamme de jambons sans conservateur et charcuterie française de qualité premium. Climate. The shape is naturally semi pressed, with a cord passing through a hole made in the upper part of the leg. There are also particular productions with ageing extended over twenty months. Notes and references This Aosta Valley location article is a stub. The production of this precious ham dates back to the Middle Ages. The finished product after aging has a weight of not less than 7 kg. Imaginez que vous savourez les arômes de montagne accompagnés d’une tranche de pain avec un peu de beurre fermier. Mountain. - PR11981910 Jambon de cuisse de porc italien salé à la main avec une préparation spéciale à base de sel de mer et des herbes de la Vallée d'Aoste. Its … Ecco perché il Comune di Saint-Rhémy-en-Bosses è da sempre impegnato a promuovere le sue ricchezze: anche artigianali e alimentari, come il Vallée d’Aoste Jambon de Bosses DOP. 8 slices Jambon de Bosses 2 courgettes 2 peppers 1 small aubergine 8 large sage leaves 150 g type ‘00’ flour 200 ml chilled sparkling water groundnut oil for frying salt.