JAMBON DE SAVOIE 9 MOIS
The Product
A dry-cured mountain ham made from whole pork leg, first salted, then slowly air-dried and matured for 9 months. During ageing, the ham gradually loses moisture and develops a firm, silky texture with concentrated savoury notes. It’s typically rubbed with a simple seasoning (salt, pepper, sometimes local aromatics) and cured in cool, ventilated conditions.
Origin & Terroir
From Savoie, in the French Alps, where curing meats is part of the traditional mountain larder. The region’s cool temperatures and clean alpine air historically provided ideal natural conditions for long maturation. Savoie charcuterie is shaped by pastoral life—cheese, smoked meats, and cured hams designed to last through winter—giving this ham its robust yet elegant alpine identity.
How to Enjoy
Slice very thin and serve at room temperature to release aromas. Perfect with cornichons, walnuts, and rustic bread, or alongside Alpine cheeses (Tomme de Savoie, Beaufort). Great in sandwiches, on a raclette board, or to finish salads and warm dishes. Pair with a crisp dry white (Jacquère / Apremont style) or a light red.
Did You Know?
Ageing time is a key quality marker: around 9 months is a sweet spot where the ham becomes more aromatic and concentrated, while remaining supple enough to slice beautifully—long enough to build complexity without becoming overly dry.