Jambon alla brace di Saint-Oyen is a cooked ham, lightly smoked, sprinkled with a mixture of chopped aromatic herbs and slowly browned on a spit over huge braziers fed by firewood of fir, larch, Scotch pine, alder or ash, coming from the high valley of Gran San Bernardo.
During the slow cooking on the embers, indispensable to obtain the characteristic golden colour of the rind, the ham is continuously watered with wine and aromas.
Prosciutto alla brace di Saint-Oyen is a traditional agri-food product (Decree of 10 July 2006, published in the Official Gazette), the processing of which must take place exclusively in the municipality of the Valle d’Aosta that gives it its name, in accordance with the strict instructions imposed by the specifications.
In order to best exalt the characteristics of taste and lightness of the product, it is advisable to heat it up for a few seconds and serve it with boiled potatoes or green beans.
To this particular ham, the local Pro Loco association dedicates a festival which is held every year in Prenoud on the first Sunday in August.
