JAMBON DE SAVOIE FUME
The Product
Smoked ham from the Savoie Alps, where mountain air and traditional smoking create distinctive character. The smoking adds warmth perfect for alpine cuisine.
Origin & Terroir
From the Savoie Alps where altitude, pure air, and traditional farming create excellent pork. Smoking over local woods (often juniper or fir) adds regional aromatics.
How to Enjoy
Slice and serve with raclette, tartiflette, or fondue. Excellent in mountain-style sandwiches with Comté cheese. Pairs with Savoie white wines (Apremont, Chignin) or beer. Perfect après-ski food!
Did You Know?
Alpine smoking traditions often use resinous woods (juniper, fir) that add distinctive aromatics. The high altitude provides ideal drying conditions. Savoyard charcuterie reflects the region's harsh winters - preserved meats were essential.