Traditional cured meats from the Aosta Valley are made from beef and pork, seasoned with lard, spices and herbs and evoke the aromas and flavours of the mountains where they are produced. There are many events and summer festivals dedicated to these cured meats from the Aosta Valley.

The famous Motsetta is a dried meat made from the lean meat of knuckle or shin of a cow, sheep or goat, sometimes from the chamois goat-antelope, dating back to the ancient necessity for the long-term preservation of meat for the winter requirements of families. The maturation period can last from one month to one year. It is served thinly sliced, accompanied with rye bread or crostini. It tastes aromatic and spicy.

Boudin are sausages stuffed with pork blood, lard, boiled potatoes and seasonings and are traditionally served with boiled red mountain potatoes.

Teteun is made from cow’s udders, which are soaked in brine, pressed and boiled. It is served both cold and warm, usually seasoned with a salsa verde made of parsley, olive oil and garlic. This delicacy can be tasted during the food festival “Feta du teteun”, which takes place every year in Gignod on the second last Sunday of August.

Saouseusse are small salami that contain a mixture of beef and pork, which are perfectly flavoured with a balance of spices and seasoning.

Tseur Achétaye is made of beef from the Valle d’Aosta breed of cow, goat or sheep, flavoured and preserved in brine.


Prosciutto alla brace Saint-Oyen (Saint-Oyen grilled ham) is made from pork haunches from pigs that are exclusively of Italian origin. The ham is flavoured, dry baked in an oven and then cooking is finished on the grill. Since 1968, there has been a food festival dedicated to Prosciutto alla brace Saint-Oyen that takes place every year on the first weekend of August in the municipality of Saint-Oyen.

On a typical Valdostan charcuterie board, you will also find Vallée d’Aoste Jambon de Bosses DOP, a cured ham spiced with mountain herbs, produced 1,600 metres above sea level, in the village of Saint-Rhémy-en-Bosses, in the Gran San Bernardo Valley. The festival dedicated to this speciality is held every year in Saint-Rhémy-en-Bosses, on the second Sunday of July.