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Tuesday 29 July
Wednesday 30 July
Thursday 31 July
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Festival of Roast Jambon
Resorts: Saint-Oyen
Prenoud
Friday 1:
• h. 7:00 PM Restaurant opening: Grilled Jambon and gourmet specialties, followed by a musical evening with DJ at "Pub le Danger".
Saturday 2:
• h. 5:00 AM Start of the 5th edition of UMF Ultra Marathon of Fallère
• h. 8:00 AM Start of Tour du Fallère and relay race
• h. 8:30 AM Start of the 8th Fishing Event - 3rd Luca Zanetti Memorial
• h. 12:00 PM Restaurant opening: Grilled Jambon and gourmet specialties
• h. 2:00 PM Petanque tournament in triples (organized by Pub le Danger)
• h. 2:30 PM Award ceremony for the 8th Fishing Event
• h. 4:00 PM Award ceremony for UMF Ultra Marathon of Fallère
• h. 7:00 PM Restaurant opening: Grilled Jambon and gourmet specialties
• h. 9:30 PM Dance evening with "Erik e le Poudzo Valdoten" (free entry) followed by a DJ Set with Benjo at "Pub le Danger"
Sunday 3:
• h. 9:00 AM Petanque tournament in fixed pairs (organized by "Pub le Danger")
• h. 11.15 Mass outdoors
• h. 12.00 Restaurant opening: Jambon alla Brace and gastronomic specialties
• h. 3:00 PM Afternoon dance with "Gli amici della notte" (free entry)
• h. 9:30 PM Dance evening with "Gli amici della notte" (free entry)
• h. 19.00 Restaurant opening: Jambon alla Brace and gastronomic specialties
• h. 9:30 PM Dance evening with "Gli amici della notte" (free entry)
The evening will continue at "Pub le Danger".
Throughout the festival: games and entertainment (Coop. Sociale "Le Doil") and Padel tournament.
For the duration of the event, guests can also enjoy Jambon alla Brace in local restaurants.
Contact
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.
See also
Various localities
Cold cuts
The barbecued Jambon of Saint-Oyen in the valley of Gran San Bernardo comes from the selection of fresh thighs of the highest quality and the preparation of a brine composed of salt, aromas and honey that with …