Bon Bocon from Arnad
It is a pure pork salami, prepared only with pork meat’s best parts: shoulder, leg, and loin. The meat cuts are finely minced and then mixed with salt, spices, natural flavors, and red wine.
Boudin Salami – Valle d’Aosta
Boudin (black pudding or potato salami) is among the most popular classic sausages of Valle d’Aosta cuisine. Prepared according to the old recipes of our grandparents and passed from one generation to another.
Cacciatori Saouseusse – Valle d’Aosta
It is the most traditional mountain salami of Valle d’Aosta and ‘Boudin.’ This type of salami is called “alla cacciatora” because it became a favorite food among hunters. Its small size made it ideal for carrying in knapsacks and for easy consumption whenever hunger kicked in.
Cacciatorini DOP – Small Seasoned Sausages
Cacciatorini sausages are famous for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh since gobbled one at a time. Moreover, this sausage’s name derives precisely from the widespread rural use of hunters who used to bring short links with them in their excursions because, considering their reduced size, they could place them easily in their sacks.
Coppa with Juniper – Valle d’Aosta
Coppa with juniper is one of Bertolin’s essential products. Tender and firm, cylindrical in shape, slightly flattened at each end, it requires accurate cutting and careful removal of fat. The “coppa al ginepro” is an old family recipe, modified for present consumer needs and taste.
Valle d’Aosta Lard of Arnad DOP
Made exclusively from pig shoulder, the Lard of Arnad melts in your mouth, giving you a pleasant sweet taste. It is presented in an elegant jar of glass. The product is certified with a ‘Denomination of Protected Origin’ label, which means that it is made exclusively within the town district of Arnad in the region of Valle d’Aosta. It is recommended to taste the lard on a piece of black bread or prepare it with honey and chestnuts.
Mocetta Motzetta – Valle d’Aosta
Mocetta is one of many traditional cured types of meat of Valle d’Aosta. In the old times, it used to be made from mountain goats. Presently, mountain goats are kept in national parks; however, a few farmers raise them to produce this delicious meat. Usually, now mocetta is made from beef.
Tzemesada or Mesada Val d’Aosta
A fresh version of Mocetta, with a softer texture.
Teteun – Valle d’Aosta
Teteun is an exclusive specialty of Valle d’Aosta, which is obtained by salting cow’s udders. This product is generally flavored with a sauce made of parsley, oil, and garlic. Its aroma is exalted by the sweet-salty matching with jam of figs or raspberries, raisins, and “martin sec” in syrup.
Wild Boar Salami – Valle d’Aosta
Mignons of game salami are small-size sausages that are best eaten with a full-bodied red mountain wine. Made from wild boar meat (at least 50%) and pork, they are produced following an antique recipe. They are substantial delicacies with an intense, aromatic flavor.
Jambon de Bosses DOP – Valle d’Aosta
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 weigh at least 7 kilos. The ham is partly flattened by natural methods and tied in the middle by a string that passes through a hole drilled in the leg’s upper end. The meat tends to have a wine-red color and a fibrous texture.
Salsicia Valdostana – Valle d’Aosta
The pork and beef are chopped and flavored, mixed and stuffed in natural casings before they are put out to dry.