Where to Eat
Traditional Aosta Valley cuisine, polenta concia, alpine cheeses, and the valley’s famous hams in the villages and high-altitude mountain huts.
Jambon de Bosses DOP
Raw ham seasoned with Alpine herbs and aged on high-mountain hay, made according to a recipe dating back to 1397.
A tradition dating back to 1397
The Jambon de Bosses PDO is a one-of-a-kind high-mountain raw ham. Its production is attested to by a notarial document from 1397, preserved in the historical archives of the Great St. Bernard Hospice.
The hay-curing method
- Dry salting and seasoning: The thighs are rubbed by hand with sea salt, pepper, and a secret blend of mountain herbs (thyme, juniper, bay leaf)
- The high-altitude microclimate: the dry, cool air descending from the mountain passes at 1,600 meters creates the ideal conditions for slow, natural curing
- Beds of alpine hay: During the curing process (at least 12–18 months), the hams rest in contact with local hay, which imparts their characteristic delicate, floral aroma.
Tours and Tastings
In the village of Saint-Rhémy, you can tour the curing facility and taste hand-sliced ham at the village’s ham shops and restaurants.
Food Festivals
Major events celebrating the culinary and wine excellence of the Upper Gran San Bernardo Valley: historic festivals, tastings in the villages, and traditional flavors to experience and savor in every season.
The Valley of the Hams
Two unique hams just a few kilometers apart along the Via Francigena: the Jambon de Bosses DOP, a raw alpine ham, and the Jambon alla Brace di Saint-Oyen, a oven-baked ham.
Image Gallery
Useful Links
You might be interested in
Saint-Rhémy-en-Bosses
At 1,632 meters, the last village before the pass: the story of the Marronniers and the Soldats de la neige, the medieval Castle, the Jambon de Bosses DOP, and skiing at Crévacol.
Coumba Freida Carnival
An Alpine tradition where the memory of Napoleon’s passage meets the ancient rituals to ward off the end of winter.
La Storia del valico: Marronniers e i Soldats de la neige
La franchigia sabauda dell'XI secolo, le prime guide alpine e il passaggio dell'esercito napoleonico nel 1800