Festival of Roast Jambon
The Roast Jambon from Saint-Oyen is listed as one of Val d’Aosta’s traditional food products. The main stages in its preparation include seasoning with chopped aromatic herbs, salting and then roasting on the spit. They use enormous braziers that burn pinewood, larch, Scots pine, alder and ash from the Great St. Bernard High Valley and roast the jambon until the crackling becomes a characteristic golden colour helped by a special honey and white wine dressing.
The most highly-recommended place for tasting this dish is Saint-Oyen, where the “Sagra del Jambon alla brace” takes place over the first weekend in August. The Saint-Oyen chefs serve the roast ham together with a dish of green beans and polenta, in highly festive surroundings and with plentiful entertainment.
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