Wood fire, wine and aromas for a unique ham

The barbecued Jambon of Saint-Oyen is a cooked ham, slightly smoked, sprinkled with a mixture of aromatic herbs and slowly browned on the spit above large braziers fired by wood of fir, larch, Scotch pine, alder or ash, from the High Valley of Gran San Bernardo.

During the long cooking above the braziers, fundamental for obtaining the characteristic golden color of the rind, the ham is bathed continuously with aromas and white wine or local craft beer.

The barbecued ham of Saint-Oyen is a traditional agricultural food product (PAT), the production of which must take place exclusively in the municipality in the Aosta Valley which gives it its name and in accordance with the rigid instructions imposed by the law.

To improve and enhance the characteristics of its taste and make the product lighter, we suggest to warm it up for a few seconds and serve it together with boiled potatoes or green beans.

The festival held every year in Saint-Oyen, in the Prenoud area, in the first weekend of August is dedicated to this particular ham.