Savoy Ham - boneless - buy Ham and Sausage from the Alps

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Savoy Ham - boneless

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All the quality of this ham is the result of experience and ancestral know-how.
The finesse and character of this ham is the result of a careful selection of its main products and experience in the slow but clever process of dry curing the meat.

Stage 1 Salting: done by hand, this step permeates the meat with salt and multiple spices.

Stage 2 Resting : maturation time allows for the salt to spread evenly within the meat

Stage 3 Heating : The meat is kept at a high temperature, which will provide the colour and texture of the final product.

Stage 4 Drying and Refining : For several weeks, the ham is finished by being turning slowly in strictly controlled conditions.

Tasting Advice :
It is important to use a knife with a long sharp blade to cut thin slices. You can enjoy simply with some crusty country bread, with slices of Beaufort cheese and a creamy St. Marcellin.

Preserving Advice :

The ham's authentic and tasty flavours can be enjoyed if is kept wrapped or unwrapped.
Be sure to store the ham in a dry place, protected from light, at a temperature of 16 °.