Jambon de Bosses
A cured ham salted with herbs, protected since 1996
Bosses is a hamlet of Saint-Rhémy-en-Bosses, in the Great St Bernard valley. It has given its name to a cured ham. Since 1996 Jambon de Bosses has held a protected designation of origin (PDO, or DOP in Italian).
What the specification says
The designation lays down precise rules so that each ham is like the next. They cover the choice of pork legs, the salting and the ageing.
The work is done in three stages:
- Choosing the legs. The producers select good-quality pieces.
- Dry salting. The legs are rubbed with salt and a mixture of spices. The salt preserves the meat. The spices provide part of the flavour.
- Drying. The ham matures slowly in a cellar. It is during this long period that the aromas develop and the meat becomes tender.
When sliced
A slice of Jambon de Bosses is a deep red, a sign of good maturing. The meat is firm but melts in the mouth. The flavour is restrained: you can taste the salt, the spices and the aromatic herbs, without any one dominating.
At the table
The simplest way is to cut it into thin slices. It is eaten with rye bread; an Aosta Valley Pinot Noir goes well with it.
It also has its place on a platter of cured meats, on bruschetta, or in Aosta Valley recipes served as a main course.
