Jambon de Bosses DOP - Italian typical ham

Product type: Meat

Region of origin: Valle d'Aosta

DOP/IGP: Reg. CE n.1263/96
Price: Medium-high

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. In the production of the Jambon de Bosses can be used only swine breed thights from farms located in the regions of Valle d'Aosta, Piedmont, Lombardy, Veneto and Emilia Romagna. The pork leg, carefully chosen from high quality beef, is dry salted with the add of natural flavors: pepper, sage, rosemary, garlic, juniper, thyme and bay leaves. Any type of additive, including saltpeter, is expressly prohibited by the rules relating to the protection of DOC mark. After the salting process, the leg is massaged to facilitate the escape of the serum and the blood. Then the leg is washed and dried and the exposed surfaces are covered with coarsely ground pepper to prevent oxidation. Finally the ham is repened. 

Its unique fragrance, delicate and aromatic, its typical spicy taste, its slow and strict production and maturation process, allowed it to obtain, in July 1996 the DOP mark. The Jambon de Bosses best expresses its own nuances if served in very thin slices (preferably hand-cut) and accompained with brown bread, or with butter, honey and walnuts. However, the ideal opportunity to taste this delicacy is the yearly festival held in Saint Rhémy on the second Sunday of July.To come and taste this delicacy in Italy, visit our partner website here.

Lardo d'Arnad DOP - Traditional Valle d'Aosta meat

Product type: Meat

Region of origin: Valle d'Aosta - City of Arnad

DOP: Reg. CE n.1263/96  - Production is limited to the city of Arnad in Valle d'Aosta

Price: Medium

This lard is the only european one with the DOP mark. It is obtained from the pig fat, cut into pieces of at least 3 cm and placed in brine with herbs gathered in the area. The pigs, to respect the DOP mark, must have been reared only in some specific regions (Valle d'Aosta, Piedmont, Veneto, Lombardy, Emilia Romagna). In the production of the lard have to be observed two fundamental characteristics: the feeding of pigs, which excludes feedstuffs in favor of chestnuts and vegetables, and the seasoning of the lard thereof, for which are used local flavors and spices (garlic, rosemary, bay leaves, cinnamon, nutmeg, yarrow, juniper, cloves, sage). Everything stay closed under brine to mature for at least three months, inside traditional containers called "doils". Sometimes is preferred the long seasoning, in which case the brine is replaced with white wine. The final taste should be delicate, but well perfumed by the spices used.

The Arnad lard is always eaten sliced thinly, placed on toasts and warm slices of polenta so that, when it melts, it gives off its sweet and gently aromatic smell. But the very traditional recipe made with the lard is the "Bacon du diable", whereby it is eaten on a slice of rye bread, toasted in a pan with garlic and spread with honey (or alternatively with "motsetta", another typical salami of the area).
To enjoy this unique meat, it is necessary to participate to the dedicated festival, which is organized in August in the city of Arnad. To take advantage of the occasion and visit Italy, click here to book your trip with our reference site www.leibtour.com