The Prosciutteria Sous le Pont de Bosses of Edy and Giancarlo Desandre is located in Saint-Rhémy-en-Bosses, a picturesque village with a strategic position, crucial stage of the Via Francigena and the Tor des Geants.

The prosciutteria was mainly born with the aim to enjoy and to let the people know the Vallée d’Aoste Jambon de Bosses DOP; the “king” of the Aosta Valley dry-cured hams, produced by more than six centuries in the area of Saint-Rhemy-en-Bosses, at 1600 meters high. This altitude makes it, among other features, the highest ham in Europe.

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