jambon de Bosses
prosciutto from Aosta
Made just below the Great St Bernard Pass in bilingual Saint-Rhèmy-en-Bosses, jambon de Bosses DOP is a traditional prosciutto crudo, flavoured with salt, pepper, garlic, sage, rosemary, thyme, bay leaves, and juniper berries and dried for 16 months in airy barns*. Wine red in colour, the locals recommend eating it thinly sliced with butter, pane nero, honey, and walnuts.
In July, Saint-Rhèmy holds a lively Sagra di jambon.