teutenne

Or tettette, tetuen, tetouns, or tetteun. And it really is made from udders (mammelle), which are cut here and there to squeeze out any residual milk before they are seasoned, cured and steamed; the end result comes out looking a little like ham. Teutenne comes only from a small area in the Valle d'Aosta, around Gignod, where they like it with a little fig jam.