The Vallée d’Aoste Jambon de Bosses becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process must be carried out in the Valle d’Aosta region.
Lying at the foot of the Great St Bernard Pass, at 1,600 meters altitude, Saint Rhémy en Bosses is a small village with a strong tourist vocation, among whose wealth cultural, environmental and food production can boast of a ham from the natural goodness, Vallée d’Aoste Jambon de Bosses PDO.
The pork leg, carefully selected from high quality meat, is massaged to release any residual serum and blood. Is then dry salted with sea salt, ground pepper, spices and a mixture of native grasses. Is then left in the cell at a controlled temperature for about 20 days. After this period is washed and dried and placed in the rooms of seasoning. After a year we proceed with the sugnatura and continue with the seasoning.
The raw material is the pork leg of fine breed (Italian heavy pigs). Pigs must be born, raised and slaughtered in Veneto, Emilia Romagna, Lombardy, Piedmont and Valle d’Aosta. Before slaughter must be powered for a period not less than two months with substances with high protein content, can not be used concentrated feed. Pets and livestock must conform to the requirements already established at the national level to race, power and methodology of raising pigs which are produced all types of hams PDO Italian. The pigs must weigh at least 160 kg and aged not less than nine months.
Herbs and spices used are salt, pepper, sage, rosemary and berries found in the production area. And ‘expressly forbidden to use any kind of additive.
Maturing lasts between 12 and 24 months in the presence of hay land and in a cool well ventilated reproducing the environment of ‘rascard’, service facilities located next to the wooden huts.
Three aspects have allowed this pearl of ham to get the Protected Designation of Origin: the characteristics of the territory, the raw material, the artisan production process. The territory comprises the native grasses used in salting, hays that are always present in the process of maturation, the winds coming down from the four hills surrounding Saint RHÉMY guarantee temperatures and air circulation ideal.



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