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A "lesser known" Prosciutto comes from Saint-Rhemy-en-Bosses (no, it's not in France, but in the Aosta Valley, and it's known as "Jambon de Bosses" (site is in Italian only, sorry...).
It is seasoned in the high mountains of the Grand St. Bernard, near the Swiss border, with spices and flavours, it's delicately tasty and salty. Here's a Video I made this summer during the first edition of a festival dedited to this wonderful Prosciutto.