Ham, Savoie Dry-Cured Smoked 13 Months – Maison Baud (Sliced)

This smoked ham offers a bold twist on alpine tradition. The 13-month aging brings a deep, nutty sweetness , while gentle smoking adds a whisper of pine and chestnut embers. Each silky slice is lean yet tender, with a savoury, woody finish that lingers beautifully on the palate.

Maison Baud smokes this ham slowly over local beech and juniper woods, never rushing the process. Using free-range Savoie pork , they dry-cure for over a year before smoking. The result is a delicately smoky ham that honors the Alps—subtle, never overpowering, and deeply satisfying.

Pair with a hoppy blonde ale or a dry Jura white . Drape over warm rye bread with butter and cornichons. Wrap around apple slices or shave onto a smoked potato salad. For a rustic feast, serve alongside a nutty Comté and a dollop of whole-grain mustard.