Ham, Savoie Dry-Cured 16 Months – Maison Baud (Sliced)

This 16-month ham is a masterpiece of alpine patience. Each slice is deeply nutty and rich , with a silky, buttery texture that dissolves slowly. Notes of chestnut, toasted hazelnut, and a faint whisper of mountain herbs unfold on the tongue. No excess salt—just pure, savoury elegance.

Maison Baud sources free-range pork from Savoie, then dry-cures the hind legs for over a year in cool cellars. This slow aging develops a complex, sweet flavour rarely found in mass-produced ham. A family craft refined for generations, resulting in a tender, ruby-red treasure.

Drape over warm polenta or melon slices. Pair with a fruity Gamay or alpine white. Wrap around asparagus spears or layer into a sandwich with Beaufort cheese and butter. For pure joy, serve at room temperature with crusty bread and cornichons. No need to cook—just unwrap and savour.