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.
Over time, Edy and Giancarlo have decided to offer a wider gastronomic selection of cold cuts and hams always produced in the de Bosses plant, in the village of Saint Rhémy, including Jambon à la braise of Saint-Oyen (barbecued ham), Motsetta (traditional salami from Valle d’Aosta made from beef) and Lard douce de boursa (salted pork lard flavored with mountain herbs, such as juniper, yet gentle as a Jambon).
In addition to the Pilgrim’s Menu (reserved only for pilgrims on the Via Francigena), in Edy and Giancarlo’s Prosciutteria, you can taste mixed boards of cold cuts and cheeses (such as Fontina DOP and Toma Aosta Valley); delicious hot dishes of the traditional cuisine of the Alps (by reservation only) and a selection of wines from Valle d’Aosta and craft beers of Gd. St. Bernard, produced and distributed by the brewery of Etroubles.
Not only hams …! In the cozy and lively Sous le Pont de Bosses, tastefully decorated and faithful to the traditions, visitors may enjoy the culinary “Pilgrim’s Menu”, a dish consisting of tasty local products, which allows pilgrims that are on path of the Via Francigena to refresh at a very low cost.