Grilled Ham from Saint-Oyen

The first and only charcoal-grilled cooked ham produced in the Aosta Valley

The Saint-Oyen Charcoal-Grilled Ham is a culinary specialty unique to the Upper Gran San Bernardo Valley: a high-quality cooked ham, slowly roasted over charcoal in a traditional wood-fired oven.

Production Steps

1. Selection of Raw Materials

At the start of the production process, fresh thighs are selected according to strict hygiene, health, and quality standards. Only the highest-quality raw materials are selected, ensuring meat with exceptional nutritional value from which a premium product is produced.

Only Italian-sourced hams are used, specifically from heavy pigs born and raised in Valle d’Aosta, Piedmont, Lombardy, Veneto, and Emilia-Romagna: reliable, traceable meat that guarantees a high standard. Jambon is, in every respect , defined as “high-quality cooked ham” because the main muscles of the whole leg are clearly identifiable in each slice, and the moisture content remains strictly below 76.5%.

2. Manual Deboning

Deboning is performed by hand by specialized staff, following a precise technique. The thigh is trimmed with artisanal care to preserve both its aesthetic appeal and its perfect texture when sliced.

3. The Recipe and Seasoning

To naturally balance the aroma and flavor profile, the meat is massaged and seasoned exclusively with organic mountain honey and an infusion of genepy harvested from the surrounding peaks, which give the product its distinctive alpine notes.

4. The tying process

The tying process is also done entirely by hand: a crucial step in giving the ham its characteristic shape and ensuring it holds its form evenly throughout the subsequent heating phase.

5. Slow Cooking and Charcoal Roasting

This is the heart of the entire process. The ham is initially steamed for 24 hours, with parameters carefully controlled to preserve its tenderness and juiciness.

The Jambon is then transferred to a wood-fired oven—handcrafted on-site at the facility—where it is roasted over high heat on embers made from wood sourced exclusively from the forests of the Aosta Valley. During roasting, the ham is constantly basted with local craft beer, creating the typical golden crust and releasing the characteristic aroma of sweet smoke and malt.

How to Enjoy It

The Saint-Oyen Grilled Ham can be enjoyed in two main ways:

• Thinly sliced: served at room temperature as a cold appetizer, accompanied by dark rye bread and alpine butter.
• Thick slices: lightly warmed on a griddle or in a skillet and served as a hot main course, traditionally paired with rich polenta or mountain potatoes.

The 2473 Ham Factory and the Village Festival

In Saint-Oyen, production is handled by Prosciuttificio Gran San Bernardo 2473, which carries on this artisanal method while honoring the region’s history.

Every year, during the first weekend of August, the town celebrates this product with the traditional Festa del Jambon alla Brace, a historic culinary event that draws enthusiasts from across the region.