A traditional Italian dry-cured ham aged at 1,600 metres in the mountains of the Aosta Valley, with a history dating back to 1397.
Vallée d'Aoste Jambon de Bosses PDO is one of the most distinctive gastronomic specialities of the Aosta Valley in northern Italy.
Produced in Saint-Rhémy-en-Bosses, along the historic Great St Bernard Pass route, this Italian cured ham is renowned for its delicate flavour, Alpine herbs and slow mountain ageing.
Discover the history, traditional production methods and unique characteristics of this exceptional speciality from the Italian Alps.
The production area of Vallée d'Aoste Jambon de Bosses PDO is located in the municipality of Saint-Rhémy-en-Bosses, approximately 1,600 metres above sea level, in the Great St Bernard Valley.
The Alpine climate and mountain air currents create distinctive conditions for the ham's ageing process.
The pork legs used in production come from farms in the regions authorised by the product specification: Aosta Valley, Piedmont, Lombardy, Veneto and Emilia-Romagna.
The ham received European Protected Designation of Origin (PDO) recognition in 1996, protecting its geographical identity and traditional production methods.
The production process follows strict specifications governing the raw materials and preparation techniques.
Selected pork legs are refrigerated, trimmed and dry-salted.
The traditional seasoning includes pepper, sage, rosemary, garlic, juniper, thyme and bay leaves.
During salting, the pork legs are massaged to help distribute the salt evenly and release excess moisture.
After resting, the hams are washed, dried and prepared for maturation.
Jambon de Bosses is aged for at least 12 months, although the process can extend to 30 months.
Time, mountain air and carefully controlled conditions contribute to its characteristic aroma and flavour.
Traditionally, ageing takes place in cool environments inspired by the rascards, historic wooden Alpine farm buildings where the hams are kept near locally harvested hay.
Each production stage is subject to the controls required by PDO certification.
Jambon de Bosses PDO is recognised by its deep wine-red colour and firm, glossy fat.
Its aroma is delicate, with subtle notes reminiscent of mountain herbs.
The flavour is gently savoury, slightly sweet and pleasantly aromatic, with a distinctive hint of wild Alpine character.
This balanced flavour profile makes it different from many other traditional Italian cured hams.
The history of Jambon de Bosses reaches back to the Middle Ages.
The earliest documented reference dates to 1397, in the records of the Great St Bernard Hospice, where tybias porci, or pork legs produced in the Saint-Rhémy-en-Bosses area, were mentioned.
The Great St Bernard Pass was an important trading route connecting Italy with Western Europe.
Over the centuries, traditional salting and ageing techniques have been passed down through generations, preserving an important part of Aosta Valley's culinary heritage.
The best way to enjoy this traditional cured ham is to serve it in very thin slices, preferably hand-cut, to appreciate its texture and delicate aroma.
It pairs beautifully with typical Aosta Valley products:
Traditional rye bread: the classic Alpine accompaniment.
Mountain butter: a creamy contrast to the ham's savoury flavour.
Aosta Valley honey: ideal for highlighting its delicate sweetness.
Walnuts: perfect for a rustic Italian charcuterie board.
Serve it as an appetiser, on a traditional Aosta Valley cured-meat platter or as part of an Italian Alpine aperitivo.
Whole hams should be stored in a suitable cool environment.
Once sliced, the exposed surface should be protected to prevent excessive drying.
For vacuum-packed portions and sliced products, always follow the storage temperatures and instructions provided by the producer.
Vallée d'Aoste Jambon de Bosses PDO is more than an Italian dry-cured ham. It represents centuries of Alpine food traditions, craftsmanship and a strong connection with the mountain landscape.
From its aromatic herb seasoning to its slow maturation, every stage tells the story of the Aosta Valley.
Would you like to discover more authentic flavours from the Italian Alps?
Explore the gastronomic specialities of Nostre Montagne – Prodotti Tipici Valle d'Aosta and discover the culinary traditions of this extraordinary mountain region.
Jambon de Bosses DOP 17/18 mesi - prosciutto crudo con osso (9.5 KG a peso variabile)
Spedizione a TEMPERATURA CONTROLLATA per garantire la qualità del prodotto
Jambon de Bosses DOP - boned decorated 8.5kg
Jambon de Bosses DOP 18 months - sliced raw ham
