2:18. The area concerned is the basin of the river Adour and this geographical limitation is now enshrined in the regulations for the production of Bayonne ham. Jambon cru et charcuterie Aoste : découvrez toute notre gamme de jambons sans conservateur et charcuterie française de qualité premium. The spicy, PDO recognised pork product Vallée d’Aoste Jambon de Bosses is produced here. The area has three of western Europe’s highest mountains. Since the Middle Ages people of Saint Rhemy en Bosses used to produce … 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. 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. Village of Saint-Rhémy-en-Bosses Municipality of Saint-Rhémy-en-Bosses Municipalities of Valle d'Aosta Valle d'Aosta Region. 23 likes. December 24, 2020 at 1:51 PM. Bosse, Gustav Bosse, Gerhard Bosse, Bosses Will Be Bosses, List of crime bosses, Horrible Bosses, Vallee d’Aoste Jambon de Bosses, Bartholomew Des Bosses 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 … Prosciutto crudo Saint Marcel is a type of raw Italian ham that is infused with mountain herbs. Valentine Warner discovers Jambon des Bosses, Aosta Valley, Italy - Duration: 2:18. De Bosses srl. e-mail: info@desalpeshotel.com Action Saint-Rhémy-en-Bosses. Morro chepache n ° 15 The aromatic flavor of the fat, the delicate taste of the meat has been preserved ham also assumed due to climate peculiarities of the places where is stagionato.La marketing and product tastings take place exclusively during the festival; stocks are depleted very rapidamente.Attualmente, the City Council is planning to expand the production of the typical “Ham”; is, indeed, It started a study on the possibility of building, always on site, a factory, in order to enter a greater number of hams on the market, creating, Furthermore, different jobs for the young people of the district. Produit vieilli sur un lit de foin alpin pour 16-17 mois. 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. Jambon cru sans conservateur, jambon Serrano, viande des Grisons, retrouvez les meilleurs produits de la marque Aoste. So Bruno, whose family originates partly from Norcia, the home of cured meats, and Alessandro Tibaldi, previously a prosciutto dealer, decided to settle here and take on the traditional production of jambon de Bosses. 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. Adagiato nella Comba Freide, ai piedi del massiccio del Gran San Bernardo, Saint-Rhémy-en-Bosses è un insieme di piccoli villaggi ai piedi dall’antico castello di Bosses. Very famous is the route of the Malatrà Pass, where the Tor des Géants passes through. Image gallery of the Valle d'Aosta region. Vallée d’Aoste Jambon de Bosses. Vallée d’Aoste Jambon de Bosses PDO. Italy Bleu d'Aoste cheese. 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. This makes it the highest region in Italy by list of Italian regions by highest point.. Fontina cheese DOP. Green Beret's Ultralight Bug Out Bag with Gear Recommendations - … Aosta Valley 607 views. During the summer it offers numerous routes for those who love excursions either on foot or on mountain bike. 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. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. Appellation d’origine protégé ou AOP, le Jambon de Bosses est un délice simple et un produit artisanal sans conservateurs chimiques. Origine du Jambon de Bosses de la vallée d’Aoste. Le village, plutôt hameau ( moins de 400habitants) abrite le seul et unique producteur restant du jambon de Bosses. De Bosses srl. 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. Recent Post by Page. 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. Jambon italien : le jambon de Bosses, le vrai jambon d’Aoste. De Bosses srl (jambon de Bosses), Saint-Rhémy-en-Bosses. Adagiato nella Comba Freide, ai piedi del colle del Gran San Bernardo, a 1600 metri di quota, Saint-Rhémy-en-Bosses comprende tanti piccoli villaggi dominati dall’antico castello dei signori di Bosses. Tel. There are also particular productions with ageing extended over twenty months. 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. 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 . Cut the Cantaloupe in two halves, remove the seeds and cut the rest in cubes. Scoprite i nostri prodotti, tutti realizzati in Valle d'Aosta seguendo le ricette di un tempo e utilizzando esclusivamente materie prime di assuluta qualità. The production of this precious ham dates back to the Middle Ages. The typical way of consuming this ham is with bread, especially rye one or, in general, wholemeal. Saint-Rhèmy-en-Bosses is also home to the highest ham factory in Europe, whence comes the Valleè d'Aoste Jambon de Bosses PDO raw ham served in the best restaurants in the region. 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. The ‘Prosciuttificio’ (dry-cured meat factory) De Bosses was born from the passion of three friends for fine meat and sausages. [CDATA[ jwplayer('playerc2JyPsIW').setup({ playlist: 'https://jwpsrv.com/feed/c2JyPsIW.rss', width: '100%', aspectratio: '16:9', }); // ]]> Address: place. Site of the Cooperative du Jambon de Bosses. 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. 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. Production. Fax +39 0165 780818 Share Join our Community and share your experiences // < ! 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. De Bosses srl. Image gallery of the Valle d'Aosta region. Retrouvez votre boutique Aoste près de chez vous ! 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. 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. Le jambon de Bosses, c’est le roi des Jambons valdôtains dans la vallée d’Aoste. Fraz. 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. 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 . 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. 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. Mountain. La nascita della De Bosses srl è frutto della passione per i salumi di pregio, di tre amici imprenditori che in collaborazione con il Comune di Saint-Rhémy-en-Bosses, hanno sposato un progetto di valorizzazione e diffusione di un prodotto unico, pregiato, con una storia che risale al 1397, e strettamente collegato alla cultura e alle tradizione popolari di questa zona della Valle d’Aosta: il Vallée d’Aoste Jambon de Bosses DOP. Skype contact: desalpeshotel. 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. Vallée d'Aoste Jambon de Bosses DOP Recognized with Denomination of Protected Origin pursuant to regulation (CE) n. 1263/96 The typical Valdostan bread board must not omit the Vallée d'Aoste Jambon de Bosses DOP , raw prosciutto spiced with mountain herbs, produced at 1600 meters altitude, in the municipality of Saint-Rhémy-en-Bosses of the same name, in the Valley of the Gran San Bernardo. 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. Cut… 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. 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. The Aosta is home to six world-class mountain resorts, Courmayeur, Cervinia, Monterosa Ski (Champoluc and Gressoney), La Thuile and Pila. Wash, dry, peel and slice the vegetables: the courgettes lengthways, the aubergine into slices and the peppers into strips. 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. +39 0165 780818 La nascita della De Bosses srl è frutto della passione per i salumi di pregio, di tre amici imprenditori che in collaborazione con il Comune di Saint-Rhémy-en-Bosses, hanno sposato un progetto di valorizzazione e diffusione di un prodotto unico, pregiato, con una storia che risale al 1397, e strettamente collegato alla cultura e alle tradizione popolari di questa zona della Valle d’Aosta: il Vallée d’Aoste Jambon de … 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. Quality check as a whole is performed by an independent organism. 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. Valle d'Aosta outdoor. Bourg Saint-Rhémy, 1 - 11010 Saint-Rhémy-en-Bosses (AO) - PI 00668150071 T. +39 0165 78 08 42 - F. +39 0165 78 07 92 - M. debossessrl@libero.it, Vallée d'Aoste Jambon de Bosses DOP - Il prosciutto crudo della Valle d'Aosta. 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. The Vallée d’Aoste Jambon de Bosses (PDO product) is araw ham spiced with mountain herbs, produced at an altitude of 1600 meters in the location bearing the same name, Saint-Rhémy-en-Bosses, situated in the Gran San Bernardo Valley, at the edge of the Swiss border. Fromadzo cheese - DOP. Green Beret's Ultralight Bug Out Bag with Gear Recommendations - … At the foot of the Great St. Bernard Pass, 1600 meters above sea level, there is Saint- Rhémy -en- Bosses, birthplace of the well known DOP Vallée d'Aoste Jambon de Bosses. 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 … Valentine Warner discovers Jambon des Bosses, Aosta Valley, Italy - Duration: 2:18. - PR11981910 Auguriamo a tutti voi i nostri più sinceri auguri di buone feste.... intanto i nostri jambon vi aspettano!! Recognized by the European Community EC regulation No. Aosta Valley 607 views. Petite commune de la Vallée du Grand-Saint-Bernard, annexe à la vallée centrale. 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. This makes it the highest region in Italy by list of Italian regions by highest point.. 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. The production of this precious ham dates back to the Middle Ages. The Historical Carnival in Saint-Rhémy-en-Bosses is both a carnival celebration and a historical remembrance.It lasts 3 days, in February 2021. 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. 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. Nature and technique combined together, allowed this unique ham to obtain the Protected Designation of Origin. 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. Jambon de Bosses typical ham - DOP. Its … You can help Wikipedia by expanding it. Yesterday at 12:17 PM. The annual festival of “Jambon de Bosses” takes place, every year, the second Sunday in July and includes a growing number of participants. The shape is naturally semi pressed, with a cord passing through a hole made in the upper part of the leg. Lardo di Arnad - DOP. 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). Climate. This website uses cookies so that we can provide you with the best user experience possible. 1263 of July 1996 and guaranteed … prodotti DOP. Village of Saint-Rhémy-en-Bosses 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 finished product after aging has a weight of not less than 7 kg. Stabilimento di produzione del Valle D’Aosta Jambon de Bosses DOP produttore unico Climate. 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. This means that every time you visit this website you will need to enable or disable cookies again. It was awarded European Union protected designation of origin (PDO) status. See also. The Vallée d'Aoste Jambon de Bosses DOP is an artisan ham produced in limited quantities and only in the territory of Saint-Rhémy-en-Bosses according to traditions handed down over the centuries. 11010 Saint-Rhémy-en-Bosses (TO) Last edited on 1 March 2020, at 18:12. 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. The weight of each gammon must exceed 7 kg. A winter paradise for skiing and snowboarding enthusiasts at an altitude that reaches 2400 metres. The towering peaks are Monte Bianco (Mont Blanc), Monte Rosa and Monte Cervino (the Matterhorn). 23 likes. Laissez nos experts vous conseiller et testez les dernières nouveautés gourmandes. After salting, the ham is washed, dried and hung for curing (circa 12 months) in a dark environment, wellventilated. December 23, 2020 at 12:08 PM. It was awarded European Union protected designation of origin (PDO) status. If you disable this cookie, we will not be able to save your preferences. This website uses cookies to provide you with the best browsing experience. 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). List of hams; References De Bosses srl (jambon de Bosses), Saint-Rhémy-en-Bosses. 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. Produit vieilli sur un lit de foin alpin pour 16-17 mois. 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. 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. DOP Valle d'Aosta Jambon de Bosses is an Italian salted, naturally cured ham, preserved uncooked. 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. 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. Prosciutto crudo Saint Marcel is a type of raw Italian ham that is infused with mountain herbs. The Vallée d'Aoste Jambon de Bosses DOP is an artisan ham produced in limited quantities and only in the territory of Saint-Rhémy-en-Bosses according to traditions handed down over the centuries. 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. Notes and references This Aosta Valley location article is a stub. It was awarded European Union protected designation of origin (PDO) status. Valle d'Aosta. 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.