The grilled jambon of Saint-Oyen is included in the list of traditional Aosta Valley agri-food products.

The main phases of the ham manufacturing process are preparation of a brine composed of salt, aromas and honey and the cooking, first steaming for 24 hours and then above the braziers, together with the watering of local craft beer (gluten-free).

The most suitable place to taste the product is Saint-Oyen, on the occasion of the Grilled Jambon Festival organized every year on the first weekend of August.

The chefs of Saint-Oyen accompany the grilled ham with a plate of green beans or polenta, in a festive atmosphere full of entertainment.