The annual festival of “Jambon de Bosses” takes place, every year, the second Sunday in July and includes a growing number of participants.
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 “Ham” right to use the protected designation of origin “Valle d'Aosta Jambon de Bosses”, responding to particular requirements, established by the product specification.
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.
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.
After salting, the ham is washed, dried and hung for curing (circa 12 months) in a dark environment, wellventilated.