About the cured meats of Aosta Valley
The important cured meats of Aosta Valley are Vallée d’Aoste Lard d’Arnad and Vallée d’Aoste Jambon de Bosses DOP, these are labeled as Protected Designation of Origin (PDO).
The Aosta Valley has also other kind of cured meat as the motzetta made with dried meat of beef, chamois or deer or boar, it is very tender and tasty.
The sausage boudin produced with boiled potatoes, beetroot and beef or pork blood or the saouseusse prepared with meat of breed beef and pork lard.
The teuteun is an exclusive specialty of the Aosta Valley, obtained by corning local cow udders
The barbecued Jambon of Saint-Oyen is a cooked ham, slightly smoked, sprinkled with a mixture of aromatic herbs and slowly browned on the spit above large braziers. It is a traditional agricultural food product and the production of which must take place exclusively in the village of Saint Oyen.
Among the cured meats of Aosta Valley there is also the raw Parma-style ham of Saint-Marcel, which is produced following an ancient recipe and using mountain herbs for a unique flavour.
Lard d’Arnad PDO
The Valleé d’Aoste Lard d’Arnad is obtained from the back of the pig cut into squares and with a subsequent seasoning into “doils” old containers of chestnut wood. Inside these special containers, the layers of lard are overlaid to the top, alternated with a mixture of salt, water and aromatic mountain herbs. The lard is than left to season for at least three months.
At the end of August in the village takes place “La festa del Lardo” a feast in honor of this appreciated coated meat
Jambon de Bosses PDO
The Vallée d’Aoste Jambon de Bosses (PDO product) is a raw ham spiced with mountain herbs, produced in Saint-Rhémy-en-Bosses, situated in the Great Saint Bernard Valley, at the edge of the Swiss border.
Thanks to the numerous qualities of the Vallée d’Aoste Jambon de Bosses, the ham was awarded in July 1996 with the Protected Destination of Origin (D.O.P.).
The characteristic flavor of the ‘jambon’ is due to several factors: the dry climate, the particular exposition and the crossing air flows descending from the hills which create the ideal environment for its production and seasoning.
Every the second Sunday of July takes place in Saint-Rhemy-en-Bosses the Jambon de Bosses Feast in honor of this appreciated raw ham.
Visit the best cured meat factories with a tour guide for a gastronomic tour among the best products of the Aosta Valley
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