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Aosta will pleasantly surprise all fans of meat delicacies. Historic farms of the region produce special ham types that are usually not available in other parts of the country. For example, the town of Saint-Rhémy-en-Bosses offers some of the most delicious meat delicacies in the region. Only the finest meat is used to make them. Local ham has its unique taste mostly thanks to various spices used in production. Such ingredients as juniper and thyme are essential in many meat delicacies.

Vallée d'Aoste Jambon de Bosses ham is considered one of the main gastronomic symbols of the region. The recipe of this ham was invented and officially documented yet in the 14th century. Since that time, local farmers have kept that recipe in secret and have passed it to their descendants. Saint-Oyen ham is a no less delicious local specialty. Only special smoking methods are used to make that ham.

Travelers wishing to bring unusual meat delicacies to their friends and family members as a gift will also find suitable varieties. They are recommended to search Motzetta in local grocery shops. This is dried meat that has been made for centuries in accordance with an unchanged recipe. The original recipe of Motzetta was invented by local shepherds. It was very convenient to take this food to pastures as the dried meat stayed fresh for a long time. Motzetta looks similar to Pastırma and can be made from different types of meat. Dried beef is considered the most widespread and affordable type of Motzetta, but there are different variations made of deer, boar or even chamois meat. Travelers can also try Motzetta in local restaurants. It is usually sliced into thin pieces and then served together with rye bread.
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