Product type: Meat
Region of origin: Valle d'AostaThe Teteun is a unique Valle d'Aosta specialty, produced in the city of Gignod (Aosta). It is obtained from the cured of veal breasts, according to an ancient recipe. After having been engraved in several places, the fresh breasts are hung as to allow the escape of the remaining milk and then are placed in special containers alterning layers of Teteun with leaves of sage, rosemary, juniper barries, spicies and salt. After a fortnight of rest, we proceed to cooking in water bath.With this type of preparation, the Teteun can remain intact for more than an year, despite the absense of preservatives.
The appearence of this traditional italian salami reminds the ham. Generally it is served topped with a simple sauce made with parsley, olive oil and garlic; but to fully bring out its aromas, it can be presented in conjunction with fig jam, raspberries and pears or raisins in syrup.
In Gignod, after the mid-August of each year is celebrated the "Fëta di Teteun": it is the one of the few, if not the only, opportunity to taste this gastronomic specialty. So, if you don't want to miss this opportunity and want to come in Italy to taste this delicacy, visit our partner site, the travel portal www.leibtour.com, specialized in culinary travel in Italy.