"Bosse ham." There are records of the existence of locally cured hams in Saint-Rhemy-en-Bosses as early as 1397. Jambon de bosses is a salt-cured and naturally aged uncooked ham, or salumi. The ham should weigh at least 7 kilos. It is slightly flattened during curing, as happens. The meat tends to have a wine-red colour and a fibrous texture. The external casing of fat is shiny and hard and sometimes tinged with pink. It is slightly gamey but sweet.