Bosses, Valle d’Aosta
The earliest documents referring to the presence of ham in the region of Saint-Rhemy-en-Bosses date back to 1397 when there is mention of “tybias porci.” There are several other references down through the centuries, and they jointly attest to the long-standing importance of Valle d’Aosta Jambon de Bosses in the culture and tradition of the local people who cherish its unique and inimitable quality.
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 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. The meat tends to have a wine-red colour and a fibrous texture.
The external casing of fat is shiny and hard and sometimes tinged with pink.
The taste of the meat is distinctive, delicate and slightly salty with sweet tinges, aromatic undertones and a gamy nuance. The environmental conditions that determine the taste of the ham include the semi-continental cool-temperate mountain clime, the low level of precipitation, the generous measure of sunlight and the particular geographical position of the Bosses territory which is located at the precise point of convergence of the air currents from the Gran San Bernardo mountains, Col Citrin, Col Serena and Col Malatra.
The treatment of this product is carried out in the lands of the town district of Saint-Rhemy-en-Bosses 21 kilometres from Aosta.
Text courtesy of The Italian Trade Commission.