Festival of Roast Jambon
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 with a mixture of aromatic herbs, salting and spit cooking on enormous braziers fueled by fir, larch, Scots pine, alder and ash wood fires from the Upper Valley of the Gran San Bernardo, until the characteristic golden color of the rinds is obtained, thanks to a solution of white wine and honey.
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.