Valle d'Aosta Jambon de Bosses

Valle d'Aosta Jambon de Bosses is a salted, naturally cured, uncooked dry-cured prosciutto produced exclusively in the Commune of Saint-Rhémy-en-Bosses, Valle d'Aosta, at an elevation of 1600 metres. The finished product weighs not less than 7 kg and is naturally semi-pressed in shape. It holds PDO status under EU registration.

About this designation

Valle d'Aosta Jambon de Bosses is registered as a PDO under file number PDO-IT-1495, with EU protection granted on 2 July 1996 (eAmbrosia identifier EUGI00000013375). The protected name may appear in Italian as "Valle d'Aosta Jambon de Bosses" or in French as "Vallée d'Aoste Jambon de Bosses". The product is a salted, naturally cured prosciutto preserved uncooked, with a finished weight of not less than 7 kg and a naturally semi-pressed shape. Raw material is restricted to fresh pig thighs from animals born, raised, and slaughtered in Valle d'Aosta, Piedmont, Lombardy, Veneto, or Emilia-Romagna that meet the production rule requirements. All processing takes place within the Commune of Saint-Rhémy-en-Bosses, situated at 1600 metres elevation, 21 kilometres northwest of Aosta. Production stages as defined in the specification are: dry salting; rubbing; washing and drying; and ageing. The specification attributes the product's distinctive character to the mountain semicontinental climate of the Bosses area, its sun exposure, and the convergence of air currents from the Gran San Bernardo pass, Col Citrin, Col Serena, and Col Malatra. Documentary evidence of prosciutto production in Saint-Rhémy-en-Bosses dates to 1397. The competent control authority is the Ministero delle Risorse Agricole, Alimentari e Forestali. Labelling must carry the protected name followed by "Denominazione di Origine Controllata".

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 2 July 1996 under file number PDO-IT-1495 (eAmbrosia identifier EUGI00000013375).
• All processing is confined to the Commune of Saint-Rhémy-en-Bosses at an elevation of 1600 metres, 21 km northwest of Aosta.
• The finished ham must weigh not less than 7 kg; the shape is naturally semi-pressed.
• Documentary references to prosciutto production in Saint-Rhémy-en-Bosses exist from 1397, described in sources as "tybias porci".

Tasting notes

Alpine dry-cured ham from Saint-Rhémy-en-Bosses at 1600m altitude, aged with mountain herbs (juniper, sage, rosemary, garlic). Dense dark-red meat, intense aromatic mountain herb profile, robust salt-aged character.

HoReCa use

Sliced thin for Alpine antipasto; paired with Fontina and dark rye breads; a centrepiece of Valdostan tagliere.

Packaging

• whole-leg-bone-in-7-9kg
• half-leg-vacuum-3-4kg
• deli-sliced-vacuum-100g