Made by de Bosses in St Rhémy En Bosses, a small Salumeri at 1,600 metres on the Italian Swiss border. We have a number of whole hams that have been cured with sea salt & herbs hung over beds of mountain grasses. There are no preservatives used in the process just mountain air. The legs are aged between 13 and 18 months and the flavour is unreal. The legs are then deboned & pressed. We slice the Prosciutto very thinly to order. Perfect with a little cheese and a glass of wine.
The finest English Lamb producer
Rose Prince author & food journalist
Iconic Foods of the Decade – Dry Aged Beef from Thoroughly Wild Meat
No 1 Meat Suppliers for Christmas
Observer Food Monthly
Your meat was OUTSTANDING ! Everyone who ate it was bowled over. So thank you !
Debbie Major - Delicious Magazine
As ever, Andrew, you’re a winner all the way! That salmon-cut silverside from the Ruby Red beef is brilliant. And, superb value.
Just to say how delicious the ribs of beef were yesterday – It cooked very well, and I can’t remember when I last had such an enjoyable beef roast
We ate the Salt Marsh Lamb Chops tonight, OMG they are outstanding
Sensational, the depth of flavour and soft succulence of texture in the leg of Lamb we had from you for our roast yesterday. The only word for it. Sensational.
the best Rib of Beef we have ever eaten
The Johnson Family, Bath