The important cured meats of Aosta Valley<\/strong> are Vall\u00e9e d\u2019Aoste Lard d\u2019Arnad and Vall\u00e9e d\u2019Aoste Jambon de Bosses DOP, these are labeled as Protected Designation of Origin (PDO).<\/p>\n The Aosta Valley has also other kind of cured meat as the motzetta<\/strong> made with dried meat of beef, chamois or deer or boar, it is very tender and tasty.<\/p>\n The sausage boudin<\/strong> produced with boiled potatoes, beetroot and beef or pork blood or the saouseusse prepared with meat of breed beef and pork lard.<\/p>\n The teuteun<\/strong> is an exclusive specialty of the Aosta Valley, obtained by corning local cow udders<\/p>\n The barbecued Jambon of Saint-Oyen<\/strong> 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.<\/p>\n Among the cured meats of Aosta Valley there is also the raw Parma-style ham of Saint-Marcel<\/strong>, which is produced following an ancient recipe and using mountain herbs for a unique flavour.<\/p>\n The Valle\u00e9 d\u2019Aoste Lard d\u2019Arnad<\/strong> 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.<\/p>\nLard d\u2019Arnad PDO<\/h2>\n