The teuteun is an exclusive specialty of Valle d’Aosta, obtained by salting the udders of native cows that, after being cut in several places, are carefully pressed to allow the release of any residual milk.
The processing is then carried out, alternating, in specific containers, layers of teteun with sage leaves, bay leaves, rosemary, juniper berries, spices and salt. After about fifteen days of maceration, useful for the formation of the salomoia, the udders are cooked in a bain-marie, through the use of special molds.
Generally seasoned with a sauce made with parsley, oil and garlic, the food goes well with fig jam, raspberries, raisins or martin sec in syrup.
The teuteun is a product which became famous in the commune of Gignod at the beginning of the 70’s, but its historical roots go back centuries. Now it is the protagonist of the homonymous festival held every year in mid-August.
