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jambon de Bosses

prosciutto from Aosta

jambon de Bosses

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.

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Text © Dana Facaros and Michael Pauls

Images by: Debosses