During the summer it offers numerous routes for those who love excursions either on foot or on mountain bike. The Vallée d’Aoste Jambon de Bosses (PDO product) is araw ham spiced with mountain herbs, produced at an altitude of 1600 meters in the location bearing the same name, Saint-Rhémy-en-Bosses, situated in the Gran San Bernardo Valley, at the edge of the Swiss border. De Bosses srl (jambon de Bosses), Saint-Rhémy-en-Bosses. Mountain. Fraz. Italy Bleu d'Aoste cheese. Vallée d’Aoste Jambon de Bosses is a spicy cured ham product from Saint-Rhémy-en-Bosses in the Aosta Valley in Italy, one of the region's specialties. Share Join our Community and share your experiences Retrouvez votre boutique Aoste près de chez vous ! This PDO is produced in Bosses, in Saint Rhemy town (Valle d’Aosta region), from fresh pork legs of pigs which come from selected farms in Valle d’Aosta, Piedmont, Lombardy, Veneto and Emilia Romagna regions. Auparavant affaire familiale, production annex… In this land, this unique raw ham has been prepared since ancient times and its production is still carried out almost unchanged, thanks to the passion of the small community of Saint- Rhémy -en- Bosses. Green Beret's Ultralight Bug Out Bag with Gear Recommendations - … Valle d’Aosta Jambon de Bosses belongs to the category of salt-cured and naturally aged uncooked meats, or “salumi.” A Valle d’Aosta Jambon de Bosses will weight at least 7 kilos. 8 slices Jambon de Bosses 2 courgettes 2 peppers 1 small aubergine 8 large sage leaves 150 g type ‘00’ flour 200 ml chilled sparkling water groundnut oil for frying salt. La nascita della De Bosses srl è frutto della passione per i salumi di pregio, di tre amici imprenditori che in collaborazione con il Comune di Saint-Rhémy-en-Bosses, hanno sposato un progetto di valorizzazione e diffusione di un prodotto unico, pregiato, con una storia che risale al 1397, e strettamente collegato alla cultura e alle tradizione popolari di questa zona della Valle d’Aosta: il Vallée d’Aoste Jambon de Bosses DOP. Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings. Fer de lance de la gastronomie valdotaine en compagnie des polentas, Fontina et vins de la Vallée d’Aoste, le Jambon de Bosses doit son nom de la commune où il est produit : Saint-Rhémy-en-Bosses. There are also particular productions with ageing extended over twenty months. Jambon de cuisse de porc italien salé à la main avec une préparation spéciale à base de sel de mer et des herbes de la Vallée d'Aoste. Vallée d’Aoste Jambon de Bosses is a spicy cured ham product from Saint-Rhémy-en-Bosses in the Aosta Valley in Italy, one of the region's specialties. At the foot of the Great St. Bernard Pass, 1600 meters above sea level, there is Saint- Rhémy -en- Bosses, birthplace of the well known DOP Vallée d'Aoste Jambon de Bosses. prodotti DOP. Valle d'Aosta outdoor. Morro chepache n ° 15 Dello “Jambon de Bosses” it comes from the 1397, When, in a local paper, It reads the Hams, named “tybias pigs” in the territory of this municipality. At the foot of Great St. Bernard Pass, 1600 meters above sea level, you find Saint Rhémy en Bosses, a small village with a strong vocation for tourism, but also rich of gastronomy wealth, one among others: the Vallée d’Aoste Jambon de Bosses PDO. The area has three of western Europe’s highest mountains. Stabilimento di produzione del Valle D’Aosta Jambon de Bosses DOP produttore unico Skype contact: desalpeshotel. Il Valle d'Aosta Jambon de Bosses viene prodotto nel territorio del comune di Saint Rhémy-en-Bosses, situato a 1600 m sul livello del mare. Jambon cru et charcuterie Aoste : découvrez toute notre gamme de jambons sans conservateur et charcuterie française de qualité premium. De Bosses srl (jambon de Bosses), Saint-Rhémy-en-Bosses. After salting, the ham is washed, dried and hung for curing (circa 12 months) in a dark environment, wellventilated. Cut… The Vallée d’Aoste Jambon de Bosses is a raw ham spiced with mountain herbs, produced at an altitude of 1600 meters in the small village of Saint-Rhémy-en-Bosses, in the Gran San Bernardo Valley. Un comune di circa 450 abitanti, sulla quale si è da tempo innestata una forte vocazione turistica; fuori dai canoni classici, con una notevole valenza culturale e ambientale. The ‘Prosciuttificio’ (dry-cured meat factory) De Bosses was born from the passion of three friends for fine meat and sausages. 2:18. Le village, plutôt hameau ( moins de 400habitants) abrite le seul et unique producteur restant du jambon de Bosses. This makes it the highest region in Italy by list of Italian regions by highest point.. Valentine Warner discovers Jambon des Bosses, Aosta Valley, Italy - Duration: 2:18. Valle d'Aosta. The Jambon de Bosses is the prince of the Valle d'Aosta’s cold cuts, it needs no production description or justification, because it follows the irony rules of the PDO, which guarantees an excellent quality and carefully discipline all the processing steps from the seasoning with salt and local herbs, to the ageing on a bed of hay, to the deboning with manual binding; the continuous controls of all stages, starting from … The “Jambon de Bosses” It is thus a cured ham on site, whose salting procedure holds considerable importance, in order to achieve its special flavor. Vallée d’Aoste Jambon de Bosses PDO. See also. You can help Wikipedia by expanding it. It originates from the small village of Saint Marcel, where the local population has been traditionally preparing it following an age-old method of production. List of hams; References Il Jambon de Bosses è il principe della tradizione salumiera della Val D’Aosta: prodotto DOP, sottoposto a moltissimi controlli di qualità, porta con sé tutto il sapore della tradizione artigianale della valle, la sapienza degli allevatori e dei salumieri, e racconta a chi lo assaggia di genuinità, artigianalità, tradizione. Cut the Cantaloupe in two halves, remove the seeds and cut the rest in cubes. Green Beret's Ultralight Bug Out Bag with Gear Recommendations - … De Bosses srl. Adagiato nella Comba Freide, ai piedi del massiccio del Gran San Bernardo, Saint-Rhémy-en-Bosses è un insieme di piccoli villaggi ai piedi dall’antico castello di Bosses. Fromadzo cheese - DOP. These industrial products with the "Jambon Aoste" label should not be confused with the official name "Vallée d’Aoste Jambon de Bosses" which is a ham produced in the Aosta Valley (An Italian/French Valley) and which has a protected designation of origin. Aosta Valley 607 views. DOP Valle d'Aosta Jambon de Bosses is an Italian salted, naturally cured ham, preserved uncooked.The finished product after aging has a weight of not less than 7 kg. Adagiato nella Comba Freide, ai piedi del colle del Gran San Bernardo, a 1600 metri di quota, Saint-Rhémy-en-Bosses comprende tanti piccoli villaggi dominati dall’antico castello dei signori di Bosses. So Bruno, whose family originates partly from Norcia, the home of cured meats, and Alessandro Tibaldi, previously a prosciutto dealer, decided to settle here and take on the traditional production of jambon de Bosses. Since the Middle Ages people of Saint Rhemy en Bosses used to produce … Action Saint-Rhémy-en-Bosses. Sorge a una ventina di chilometri da Aosta, lungo la strada che sale al passo del Gran San Bernardo, ed è l’ultimo centro prima della frontiera svizzera. 1263 of July 1996 and guaranteed … … The spicy, PDO recognised pork product Vallée d’Aoste Jambon de Bosses is produced here. 23 likes. December 24, 2020 at 1:51 PM. The ham is partly flattened by natural methods and tied in the middle by a string that passes though a hole drilled in the upper end of the leg. Quality check as a whole is performed by an independent organism. If you disable this cookie, we will not be able to save your preferences. The typical way of consuming this ham is with bread, especially rye one or, in general, wholemeal. The Vallée d'Aoste Jambon de Bosses DOP is an artisan ham produced in limited quantities and only in the territory of Saint-Rhémy-en-Bosses according to traditions handed down over the centuries. During the curing period (18-20 days) It is using a mixture composed of sodium chloride crystallized, minced garlic, salvia, rosemary, pepper and berries found only on this territory. One of the most prized Aosta Valley charcuterie products, Jambon de Bosses is a cured ham, produced ever since the 1300s in the small village of Saint-Rhémy-en-Bosses nestled at an altitude of 1,500m in the Gran San Bernardo Valley. Aosta Valley 607 views. De Bosses srl. Climate. DOP Valle d'Aosta Jambon de Bosses is an Italian salted, naturally cured ham, preserved uncooked. 2:18 . The towering peaks are Monte Bianco (Mont Blanc), Monte Rosa and Monte Cervino (the Matterhorn). This website uses cookies so that we can provide you with the best user experience possible. Vallée d'Aoste Jambon de Bosses (DOP) è un prosciutto di montagna a Denominazione di origine protetta, stagionato in quota, prodotto in quantità limitata a Saint-Rhémy-en-Bosses, nella valle del Gran San Bernardo ai piedi dell'omonimo colle, in Valle d'Aosta Fontina cheese DOP. La création de la jambonnerie De Bosses est le fruit de la passion pour les charcuteries de qualité, partagée par 3 amis entrepreneurs qui, en collaboration avec la municipalité de Saint-Rhémy-en-Bosses, ont mis en place un projet de mise en valeur et de diffusion d’un produit unique, de grande valeur, dont l’histoire remonte à 1397, étroitement lié à la culture et aux traditions populaires de la valdôtaines : le … 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. The production of Vallée d’Aoste Jambon de Bosses PDO come up to us unchanged, thanks to the passion of the small community of Saint Rhémy en Bosses who keeps up and running the process. Origine du Jambon de Bosses de la vallée d’Aoste. 11010 Saint-Rhémy-en-Bosses (TO) Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful. +39 0165 780818 Vallée d’Aoste Jambon de Bosses is a spicy cured ham product from Saint-Rhémy-en-Bosses in the Aosta Valley in Italy, one of the region's specialties. Scoprite i nostri prodotti, tutti realizzati in Valle d'Aosta seguendo le ricette di un tempo e utilizzando esclusivamente materie prime di assuluta qualità. Appellation d’origine protégé ou AOP, le Jambon de Bosses est un délice simple et un produit artisanal sans conservateurs chimiques. A fresh and easy idea to taste this unique raw ham, perfect in summer time and for a light lunch. Bosse, Gustav Bosse, Gerhard Bosse, Bosses Will Be Bosses, List of crime bosses, Horrible Bosses, Vallee d’Aoste Jambon de Bosses, Bartholomew Des Bosses The production of this precious ham dates back to the Middle Ages. The annual festival of “Jambon de Bosses” takes place, every year, the second Sunday in July and includes a growing number of participants. Vallée d’Aoste Jambon de Bosses is a spicy cured ham product from Saint-Rhémy-en-Bosses in the Aosta Valley in Italy, one of the region's specialties. December 23, 2020 at 12:08 PM. Yesterday at 12:17 PM. Village of Saint-Rhémy-en-Bosses It was awarded European Union protected designation of origin (PDO) status. This makes it the highest region in Italy by list of Italian regions by highest point.. At the foot of Great St. Bernard Pass, 1,600 meters above sea level, you find Saint Rhémy en Bosses, birthplace of the highest raw ham in Europe: the Vallée d’Aoste Jambon de Bosses PDO. Suite à mon article sur le reportage de Canal+ je me suis renseigné sur le jambon d'Aoste.Il en ressort qu'il ne faut pas confondre le jambon d'Aoste et le jambon Aoste . Jambon italien : le jambon de Bosses, le vrai jambon d’Aoste. Fax +39 0165 780818 The Aosta Valley is an Alpine valley which with its tributary valleys includes the Italian slopes of Mont Blanc, Monte Rosa, Gran Paradiso and the Matterhorn; its highest peak is Mont Blanc (4,810 m or 15,780 ft). In order to be sure that a ham is really a ‘DOP Vallée d'Aoste Jambon de Bosses’ one, its brand must be burned on the skin of the gammon and printed on its tie; the label which accompanies the ham records both manufacturer's code and ingredients. Village of Saint-Rhémy-en-Bosses Municipality of Saint-Rhémy-en-Bosses Municipalities of Valle d'Aosta Valle d'Aosta Region. Last edited on 1 March 2020, at 18:12. Recognized by the European Community EC regulation No. Imaginez que vous savourez les arômes de montagne accompagnés d’une tranche de pain avec un peu de beurre fermier. The area concerned is the basin of the river Adour and this geographical limitation is now enshrined in the regulations for the production of Bayonne ham. It originates from the small village of Saint Marcel, where the local population has been traditionally preparing it following an age-old method of production. Prosciutto crudo Saint Marcel is a type of raw Italian ham that is infused with mountain herbs. Tel. The aromatic flavor of the fat, the delicate taste of the meat has been preserved ham also assumed due to climate peculiarities of the places where is stagionato.La marketing and product tastings take place exclusively during the festival; stocks are depleted very rapidamente.Attualmente, the City Council is planning to expand the production of the typical “Ham”; is, indeed, It started a study on the possibility of building, always on site, a factory, in order to enter a greater number of hams on the market, creating, Furthermore, different jobs for the young people of the district. The “Ham” right to use the protected designation of origin “Valle d'Aosta Jambon de Bosses”, responding to particular requirements, established by the product specification. The production of this precious ham dates back to the Middle Ages. These industrial products with the "Jambon Aoste" label should not be confused with the official name "Vallée d’Aoste Jambon de Bosses" which is a ham produced in the Aosta Valley (An Italian/French Valley) and which has a protected designation of origin. This website uses cookies to provide you with the best browsing experience. Petite commune de la Vallée du Grand-Saint-Bernard, annexe à la vallée centrale. The “Ham” right to use the protected designation of origin “Valle d'Aosta Jambon de Bosses”, responding to particular requirements, established by the product specification. Prosciutto crudo Saint Marcel is a type of raw Italian ham that is infused with mountain herbs. It was awarded European Union protected designation of origin (PDO) status. Production. The Vallée d'Aoste Jambon de Bosses DOP is an artisan ham produced in limited quantities and only in the territory of Saint-Rhémy-en-Bosses according to traditions handed down over the centuries. Vallée d’Aoste Jambon de Bosses. Les premiers documents qui témoignent de sa production, les « Contes de l’Hospice du Grand-Saint-Bernard », remontent à 1397 et d’autres témoignages historiques se succèdent au cours des siècles et confirment la notoriété de ce jambon montagnard de qualité. 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. Saint-Rhémy-en-Bosses, the last municipality before the Swiss border, lies at an altitude of 1632 metres and has an excellent sun exposure in summer and winter. Ecco perché il Comune di Saint-Rhémy-en-Bosses è da sempre impegnato a promuovere le sue ricchezze: anche artigianali e alimentari, come il Vallée d’Aoste Jambon de Bosses DOP. One of the most prized Aosta Valley charcuterie products, Jambon de Bosses is a cured ham, produced ever since the 1300s in the small village of Saint-Rhémy-en-Bosses nestled at an altitude of 1,500m in the Gran San Bernardo Valley. The Historical Carnival in Saint-Rhémy-en-Bosses is both a carnival celebration and a historical remembrance.It lasts 3 days, in February 2021. The Vallée d’Aoste Jambon de Bosses is a raw ham spiced with mountain herbs, produced at an altitude of 1600 meters in the small village of Saint-Rhémy-en-Bosses, in the Gran San Bernardo Valley. Image gallery of the Valle d'Aosta region. The brand Vallée d’Aoste Jambon de Bosses PDO identifies the product, it provides for constant checks including the origin of the gammon, the handmade salting, the careful seasoning on a bed of hay and other small details. The shape is naturally semi pressed, with a cord passing through a hole made in the upper part of the leg. Stabilimento di produzione del Valle D’Aosta Jambon de Bosses DOP produttore unico Saint-Rhèmy-en-Bosses is also home to the highest ham factory in Europe, whence comes the Valleè d'Aoste Jambon de Bosses PDO raw ham served in the best restaurants in the region. Site of the Cooperative du Jambon de Bosses. Auguriamo a tutti voi i nostri più sinceri auguri di buone feste.... intanto i nostri jambon vi aspettano!! The “Ham” right to use the protected designation of origin “Valle d'Aosta Jambon de Bosses”, responding to particular requirements, established by the product specification. Produit vieilli sur un lit de foin alpin pour 16-17 mois. Produit vieilli sur un lit de foin alpin pour 16-17 mois. The finished product after aging has a weight of not less than 7 kg. It’s also one of the Carnival of Coumba-Freida (the territory of Valpelline and Grand San Bernardo Valley) in Val d’Aosta region (Aosta Valley Region). Laissez nos experts vous conseiller et testez les dernières nouveautés gourmandes. Dello “Jambon de Bosses” it comes from the 1397, When, in a local paper, It reads the Hams, named “tybias pigs” in the territory of this municipality. Valle d’Aosta Jambon de Bosses belongs to the category of salt-cured and naturally aged uncooked meats, or “salumi.” A Valle d’Aosta Jambon de Bosses will weight at least 7 kilos. The weight of each gammon must exceed 7 kg. Its … The shape is naturally semi pressed, with a cord passing through a hole made in the upper part of the leg. The “Jambon de Bosses” It is thus a cured ham on site, whose salting procedure holds considerable importance, in order to achieve its special flavor. The ham is partly flattened by natural methods and tied in the middle by a string that passes though a hole drilled in the upper end of the leg. This means that every time you visit this website you will need to enable or disable cookies again. La nascita della De Bosses srl è frutto della passione per i salumi di pregio, di tre amici imprenditori che in collaborazione con il Comune di Saint-Rhémy-en-Bosses, hanno sposato un progetto di valorizzazione e diffusione di un prodotto unico, pregiato, con una storia che risale al 1397, e strettamente collegato alla cultura e alle tradizione popolari di questa zona della Valle d’Aosta: il Vallée d’Aoste Jambon de … Produit vieilli sur un lit de foin alpin pour 16-17 mois. Jambon de cuisse de porc italien salé à la main avec une préparation spéciale à base de sel de mer et des herbes de la Vallée d'Aoste. Very famous is the route of the Malatrà Pass, where the Tor des Géants passes through. It was awarded European Union protected designation of origin (PDO) status. The Aosta Valley is an Alpine valley which with its tributary valleys includes the Italian slopes of Mont Blanc, Monte Rosa, Gran Paradiso and the Matterhorn; its highest peak is Mont Blanc (4,810 m or 15,780 ft). Bourg Saint-Rhémy, 1 - 11010 Saint-Rhémy-en-Bosses (AO) - PI 00668150071 T. +39 0165 78 08 42 - F. +39 0165 78 07 92 - M. debossessrl@libero.it, Vallée d'Aoste Jambon de Bosses DOP - Il prosciutto crudo della Valle d'Aosta. Bayonne ham or jambon de Bayonne is a cured ham that takes its name from the ancient port city of Bayonne in the far southwest of France, a city located in both the cultural regions of Basque Country and Gascony.It has PGI status.. Production. Vallée d'Aoste Jambon de Bosses DOP Recognized with Denomination of Protected Origin pursuant to regulation (CE) n. 1263/96 The typical Valdostan bread board must not omit the Vallée d'Aoste Jambon de Bosses DOP , raw prosciutto spiced with mountain herbs, produced at 1600 meters altitude, in the municipality of Saint-Rhémy-en-Bosses of the same name, in the Valley of the Gran San Bernardo. Recent Post by Page. - PR11981910 Wash, dry, peel and slice the vegetables: the courgettes lengthways, the aubergine into slices and the peppers into strips. It was awarded European Union protected designation of origin (PDO) status. Le jambon de Bosses, c’est le roi des Jambons valdôtains dans la vallée d’Aoste. A winter paradise for skiing and snowboarding enthusiasts at an altitude that reaches 2400 metres. // < ! Valentine Warner discovers Jambon des Bosses, Aosta Valley, Italy - Duration: 2:18. e-mail: info@desalpeshotel.com De Bosses srl. Lardo di Arnad - DOP. Image gallery of the Valle d'Aosta region. 23 likes. Jambon de Bosses typical ham - DOP. Climate. [CDATA[ jwplayer('playerc2JyPsIW').setup({ playlist: 'https://jwpsrv.com/feed/c2JyPsIW.rss', width: '100%', aspectratio: '16:9', }); // ]]> Address: place. The Aosta is home to six world-class mountain resorts, Courmayeur, Cervinia, Monterosa Ski (Champoluc and Gressoney), La Thuile and Pila. Notes and references This Aosta Valley location article is a stub. One of the most prized Aosta Valley charcuterie products, Jambon de Bosses is a cured ham, ... Dry salted and seasoned with pepper, sage, rosemary, garlic, juniper, thyme and bay leaf, Vallée d’Aoste Jambon de Bosses exudes a delightful aroma of Alpine herbs and has a delicate salty flavor. Jambon cru sans conservateur, jambon Serrano, viande des Grisons, retrouvez les meilleurs produits de la marque Aoste. Nature and technique combined together, allowed this unique ham to obtain the Protected Designation of Origin.

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