The grilled Jambon of Saint-Oyen
Tasty medieval recipe
The first and only cooked ham produced in Valle d'Aosta
Roasted in a real wood-fired oven
PROCESSING PHASES:
Selection of raw materials: at the beginning of processing, fresh thighs are selected according to rigorous hygienic-sanitary and qualitative criteria. Only very high-quality raw materials are selected because they are indicative of meat with high nutritional qualities from which to obtain an excellent product. Only thighs of Italian origin are used, particularly pigs born and raised in Valle d'Aosta, Piedmont, Lombardy, Veneto, and Emilia Romagna, where heavy pigs are raised, reliable and controlled meats that guarantee a high-quality product. The Jambon can be defined as "high-quality cooked ham" because in the slice, the main muscles of the whole thigh are easily identifiable, and because it has a moisture content of less than 76.5%.
Deboning: carried out by hand by specialized personnel, according to a particular technique. We trim the thigh to refine the aesthetic side; when it comes to taste, the eye also wants its share.
The Recipe: To carefully calibrate the taste and aroma, we only choose genepy and organic honeys from our mountains, which, with their peculiarities, accentuate the olfactory characteristics of this unique product.
The tying: This phase also takes place manually as it allows us to refine the typical and artisanal shape.
Cooking: is the highlight because the ham is steamed for 24 hours with distinctive care, then roasted over charcoal in a wood-fired oven built by hand for our establishment. The cooking phase of the thighs is very important to obtain the quality that respects the history of this product. In roasting, every detail is taken care of: the ham is watered with local craft beer and the wood is selected from the Valle d'Aosta territory because even this depends on the authenticity of the Jambon.
Jambon grilled in saint-oyen style, to be enjoyed in thin slices as an appetizer or in thick slices served as a main course!
The Prosciuttificio 2473 in Saint-Oyen produces this grilled ham according to tradition, and every year, the village hosts a festival dedicated to this excellent product.
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