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Thursday 21 November
Friday 22 November
Saturday 23 November
Book your Holiday
Festival of Roast Jambon
Resorts: Saint-Oyen
Prenoud
Friday 2:
• h. 19.00 Restaurant opening: Jambon alla Brace and gastronomic specialties
• h. 21.00 Cabaret evening with Gigi Travostino and Enzo Emmanuello and the participation of Greta of "The Voice" - Free admission
• will follow musical evening with the group Kilombo at Alberito’s
Saturday 3:
• h. 08.30 beginning sport event fishing - 2nd Luca Zanetti memorial
• h. 12.00 Restaurant opening: Jambon alla Brace and gastronomic specialties
• h.14.00 Petanque race with fixed teams of three
• h. 15.00 Animation "Face painting" VdA
• h. 19.00 Restaurant opening: Jambon alla Brace and gastronomic specialties
• h. 21.30 Dancing evening with "Erik and the Poudzo Valdoten" - Free admission
• will follow musical evening at Alberito’s
Sunday 4:
• h. 09.00 2nd Petanque Alberito’s Tournament in fixed pairs
• h. 11.15 SS Mass outdoors
• h. 12.00 Restaurant opening: Jambon alla Brace and gastronomic specialties
• h. 15.00 Animation "Face painting" VdA – peinture sur visageda
• h. 15.30 Afternoon dance with orchestra Loris Gallo- Free admission
• h. 19.00 Restaurant opening: Jambon alla Brace and gastronomic specialties
• h. 21.30 Dancing evening with orchestra Loris Gallo- Free admission
• will follow musical evening at Alberito’s
Padel tournament for the duration of the festival and on Sunday Shootout - penalties on the move (organization Alberito’s).
For the duration of the event, guests can also enjoy Jambon alla Brace in local restaurants.
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 …