jambon des bosses aoste

One of the most prized Aosta Valley charcuterie products, Jambon de Bosses is a cured ham, ... Dry salted and seasoned with pepper, sage, rosemary, garlic, juniper, thyme and bay leaf, Vallée d’Aoste Jambon de Bosses exudes a delightful aroma of Alpine herbs and has a delicate salty flavor. Cut… At the foot of Great St. Bernard Pass, 1600 meters above sea level, you find Saint Rhémy en Bosses, a small village with a strong vocation for tourism, but also rich of gastronomy wealth, one among others: the Vallée d’Aoste Jambon de Bosses PDO. The Historical Carnival in Saint-Rhémy-en-Bosses is both a carnival celebration and a historical remembrance.It lasts 3 days, in February 2021. 23 likes. One of the most prized Aosta Valley charcuterie products, Jambon de Bosses is a cured ham, produced ever since the 1300s in the small village of Saint-Rhémy-en-Bosses nestled at an altitude of 1,500m in the Gran San Bernardo Valley. Origine du Jambon de Bosses de la vallée d’Aoste. e-mail: info@desalpeshotel.com Action Saint-Rhémy-en-Bosses. The ‘Prosciuttificio’ (dry-cured meat factory) De Bosses was born from the passion of three friends for fine meat and sausages. Aosta Valley 607 views. During the curing period (18-20 days) It is using a mixture composed of sodium chloride crystallized, minced garlic, salvia, rosemary, pepper and berries found only on this territory. Climate. In order to be sure that a ham is really a ‘DOP Vallée d'Aoste Jambon de Bosses’ one, its brand must be burned on the skin of the gammon and printed on its tie; the label which accompanies the ham records both manufacturer's code and ingredients. The Vallée d'Aoste Jambon de Bosses DOP is an artisan ham produced in limited quantities and only in the territory of Saint-Rhémy-en-Bosses according to traditions handed down over the centuries. prodotti DOP. It originates from the small village of Saint Marcel, where the local population has been traditionally preparing it following an age-old method of production. 8 slices Jambon de Bosses 2 courgettes 2 peppers 1 small aubergine 8 large sage leaves 150 g type ‘00’ flour 200 ml chilled sparkling water groundnut oil for frying salt. The aromatic flavor of the fat, the delicate taste of the meat has been preserved ham also assumed due to climate peculiarities of the places where is stagionato.La marketing and product tastings take place exclusively during the festival; stocks are depleted very rapidamente.Attualmente, the City Council is planning to expand the production of the typical “Ham”; is, indeed, It started a study on the possibility of building, always on site, a factory, in order to enter a greater number of hams on the market, creating, Furthermore, different jobs for the young people of the district. The ham is partly flattened by natural methods and tied in the middle by a string that passes though a hole drilled in the upper end of the leg. The Aosta is home to six world-class mountain resorts, Courmayeur, Cervinia, Monterosa Ski (Champoluc and Gressoney), La Thuile and Pila. The production of Vallée d’Aoste Jambon de Bosses PDO come up to us unchanged, thanks to the passion of the small community of Saint Rhémy en Bosses who keeps up and running the process. De Bosses srl. The brand Vallée d’Aoste Jambon de Bosses PDO identifies the product, it provides for constant checks including the origin of the gammon, the handmade salting, the careful seasoning on a bed of hay and other small details. Le jambon de Bosses, c’est le roi des Jambons valdôtains dans la vallée d’Aoste. After salting, the ham is washed, dried and hung for curing (circa 12 months) in a dark environment, wellventilated. The ham is partly flattened by natural methods and tied in the middle by a string that passes though a hole drilled in the upper end of the leg. The weight of each gammon must exceed 7 kg. The “Ham” right to use the protected designation of origin “Valle d'Aosta Jambon de Bosses”, responding to particular requirements, established by the product specification. Adagiato nella Comba Freide, ai piedi del colle del Gran San Bernardo, a 1600 metri di quota, Saint-Rhémy-en-Bosses comprende tanti piccoli villaggi dominati dall’antico castello dei signori di Bosses. Vallée d’Aoste Jambon de Bosses. During the summer it offers numerous routes for those who love excursions either on foot or on mountain bike. Auparavant affaire familiale, production annex… Fraz. These industrial products with the "Jambon Aoste" label should not be confused with the official name "Vallée d’Aoste Jambon de Bosses" which is a ham produced in the Aosta Valley (An Italian/French Valley) and which has a protected designation of origin. It was awarded European Union protected designation of origin (PDO) status. Prosciutto crudo Saint Marcel is a type of raw Italian ham that is infused with mountain herbs. At the foot of the Great St. Bernard Pass, 1600 meters above sea level, there is Saint- Rhémy -en- Bosses, birthplace of the well known DOP Vallée d'Aoste Jambon de Bosses. Les premiers documents qui témoignent de sa production, les « Contes de l’Hospice du Grand-Saint-Bernard », remontent à 1397 et d’autres témoignages historiques se succèdent au cours des siècles et confirment la notoriété de ce jambon montagnard de qualité. Stabilimento di produzione del Valle D’Aosta Jambon de Bosses DOP produttore unico Stabilimento di produzione del Valle D’Aosta Jambon de Bosses DOP produttore unico La nascita della De Bosses srl è frutto della passione per i salumi di pregio, di tre amici imprenditori che in collaborazione con il Comune di Saint-Rhémy-en-Bosses, hanno sposato un progetto di valorizzazione e diffusione di un prodotto unico, pregiato, con una storia che risale al 1397, e strettamente collegato alla cultura e alle tradizione popolari di questa zona della Valle d’Aosta: il Vallée d’Aoste Jambon de Bosses DOP. Since the Middle Ages people of Saint Rhemy en Bosses used to produce … Lardo di Arnad - DOP. The “Jambon de Bosses” It is thus a cured ham on site, whose salting procedure holds considerable importance, in order to achieve its special flavor. Prosciutto crudo Saint Marcel is a type of raw Italian ham that is infused with mountain herbs. It originates from the small village of Saint Marcel, where the local population has been traditionally preparing it following an age-old method of production. // < ! Bourg Saint-Rhémy, 1 - 11010 Saint-Rhémy-en-Bosses (AO) - PI 00668150071 T. +39 0165 78 08 42 - F. +39 0165 78 07 92 - M. debossessrl@libero.it, Vallée d'Aoste Jambon de Bosses DOP - Il prosciutto crudo della Valle d'Aosta. Image gallery of the Valle d'Aosta region. The shape is naturally semi pressed, with a cord passing through a hole made in the upper part of the leg. Fer de lance de la gastronomie valdotaine en compagnie des polentas, Fontina et vins de la Vallée d’Aoste, le Jambon de Bosses doit son nom de la commune où il est produit : Saint-Rhémy-en-Bosses. This website uses cookies to provide you with the best browsing experience. The annual festival of “Jambon de Bosses” takes place, every year, the second Sunday in July and includes a growing number of participants. So Bruno, whose family originates partly from Norcia, the home of cured meats, and Alessandro Tibaldi, previously a prosciutto dealer, decided to settle here and take on the traditional production of jambon de Bosses. Bosse, Gustav Bosse, Gerhard Bosse, Bosses Will Be Bosses, List of crime bosses, Horrible Bosses, Vallee d’Aoste Jambon de Bosses, Bartholomew Des Bosses The towering peaks are Monte Bianco (Mont Blanc), Monte Rosa and Monte Cervino (the Matterhorn). Village of Saint-Rhémy-en-Bosses Municipality of Saint-Rhémy-en-Bosses Municipalities of Valle d'Aosta Valle d'Aosta Region. Cut the Cantaloupe in two halves, remove the seeds and cut the rest in cubes. … Fontina cheese DOP. Recognized by the European Community EC regulation No. Notes and references This Aosta Valley location article is a stub. In this land, this unique raw ham has been prepared since ancient times and its production is still carried out almost unchanged, thanks to the passion of the small community of Saint- Rhémy -en- Bosses. Valle d’Aosta Jambon de Bosses belongs to the category of salt-cured and naturally aged uncooked meats, or “salumi.” A Valle d’Aosta Jambon de Bosses will weight at least 7 kilos. Le village, plutôt hameau ( moins de 400habitants) abrite le seul et unique producteur restant du jambon de Bosses. The typical way of consuming this ham is with bread, especially rye one or, in general, wholemeal. See also. It’s also one of the Carnival of Coumba-Freida (the territory of Valpelline and Grand San Bernardo Valley) in Val d’Aosta region (Aosta Valley Region). 23 likes. Valentine Warner discovers Jambon des Bosses, Aosta Valley, Italy - Duration: 2:18. Image gallery of the Valle d'Aosta region. Auguriamo a tutti voi i nostri più sinceri auguri di buone feste.... intanto i nostri jambon vi aspettano!! Appellation d’origine protégé ou AOP, le Jambon de Bosses est un délice simple et un produit artisanal sans conservateurs chimiques. Dello “Jambon de Bosses” it comes from the 1397, When, in a local paper, It reads the Hams, named “tybias pigs” in the territory of this municipality. The Aosta Valley is an Alpine valley which with its tributary valleys includes the Italian slopes of Mont Blanc, Monte Rosa, Gran Paradiso and the Matterhorn; its highest peak is Mont Blanc (4,810 m or 15,780 ft). Fax +39 0165 780818 Vallée d’Aoste Jambon de Bosses is a spicy cured ham product from Saint-Rhémy-en-Bosses in the Aosta Valley in Italy, one of the region's specialties. +39 0165 780818 Ecco perché il Comune di Saint-Rhémy-en-Bosses è da sempre impegnato a promuovere le sue ricchezze: anche artigianali e alimentari, come il Vallée d’Aoste Jambon de Bosses DOP. The Vallée d'Aoste Jambon de Bosse DOP is a spiced ham produced at 1600 mt above the sea level in the town of Saint-Rhémy-en-Bosses, situated in Gran San Bernardo Valley in the Valle d'Aosta region, on the border with Switzerland. Laissez nos experts vous conseiller et testez les dernières nouveautés gourmandes. Vallée d’Aoste Jambon de Bosses is a spicy cured ham product from Saint-Rhémy-en-Bosses in the Aosta Valley in Italy, one of the region's specialties. Valentine Warner discovers Jambon des Bosses, Aosta Valley, Italy - Duration: 2:18. It was awarded European Union protected designation of origin (PDO) status. Very famous is the route of the Malatrà Pass, where the Tor des Géants passes through. Share Join our Community and share your experiences De Bosses srl (jambon de Bosses), Saint-Rhémy-en-Bosses. This makes it the highest region in Italy by list of Italian regions by highest point.. Tel. The Vallée d'Aoste Jambon de Bosses DOP is an artisan ham produced in limited quantities and only in the territory of Saint-Rhémy-en-Bosses according to traditions handed down over the centuries. Imaginez que vous savourez les arômes de montagne accompagnés d’une tranche de pain avec un peu de beurre fermier. La nascita della De Bosses srl è frutto della passione per i salumi di pregio, di tre amici imprenditori che in collaborazione con il Comune di Saint-Rhémy-en-Bosses, hanno sposato un progetto di valorizzazione e diffusione di un prodotto unico, pregiato, con una storia che risale al 1397, e strettamente collegato alla cultura e alle tradizione popolari di questa zona della Valle d’Aosta: il Vallée d’Aoste Jambon de … Mountain. Jambon cru sans conservateur, jambon Serrano, viande des Grisons, retrouvez les meilleurs produits de la marque Aoste. December 24, 2020 at 1:51 PM. The Aosta Valley is an Alpine valley which with its tributary valleys includes the Italian slopes of Mont Blanc, Monte Rosa, Gran Paradiso and the Matterhorn; its highest peak is Mont Blanc (4,810 m or 15,780 ft). A winter paradise for skiing and snowboarding enthusiasts at an altitude that reaches 2400 metres. Vallée d'Aoste Jambon de Bosses (DOP) è un prosciutto di montagna a Denominazione di origine protetta, stagionato in quota, prodotto in quantità limitata a Saint-Rhémy-en-Bosses, nella valle del Gran San Bernardo ai piedi dell'omonimo colle, in Valle d'Aosta

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