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 Bon Bocon from Arnad
This is a pure
pork salami, prepared only with the best
parts of pork meat: shoulder, leg and loin.
The cuts of meat 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
together with '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 - Small Seasoned Sausages
Cacciatorini
sausages are popular for their
characteristic taste and small size, which
is quickly seasoned and can always be
consumed fresh, since eaten quickly one at a
time. Moreover, the name of this sausage
derives exactly from a widespread rural use
of hunters who used to bring short sausages
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 key products.
Tender and firm, cylindrical in shape,
slightly flattened at each end, it requires
accurate cutting and a careful removal of
fat. The "coppa al ginepro" is an old family
recipe, modified for present consumer needs
and taste. |
 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 meats of Valle
d'Aosta. In the old times it used to be made
from mountain goats. Presently mountain
goats are kept in national parks;
nonetheless, a few farmers raise them for
production of this delicious meat. Usually
now mocetta is made from beef. |
 Teteun - Valle d'Aosta
Teteun is an
exclusive speciality 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. |
The Aosta Valley salami on this page are for sale at:
www.yndella.com
(due to FDA regulations they do NOT ship to the USA).
(c) 1997-2008 E. Massetti
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