Cooked and cured meats from the French and Italian Alps
All of our cooked and cured meat is supplied by traditional pork butchers from the Savoy region. We provide many different types of traditionally cooked and cured meat from the whole Savoy region. French alpine tradition is inextricably linked to that of Italy, which is why we also import Italian cooked and cured meat.
Cured meat
- Saucisson sec - 170 g, 180 g, 350 g, 400 g (tied), 450 g, 1 kg...
- Plain, smoked, hazelnut, Beaufort, walnut, génépi, blueberry, chanterelle or cèpe mushroom, donkey, deer or wild boar meat, goat's cheese, tartiflette, herb or pepper covered, herb, fig, low-fat
- Cured ham - Whole, half, quarter or 1/6
- Plain or smoked, on or off the bone
- Nuts Ham
- Plain or smoked
- Bûchettes / sarmants (thin dried sausages)
- Grelots
- Dried Filets mignons
- Plain or smoked
- Viande séchée des Alpes (dried beef from Alps)
- Grison air died beef
- Coppa
- Pancetta
Savoy Specialities
- Diots – Loose: 4, 10, or 18Plain or smoked
- Pormoniers
- Cabbage sausages
- Diots secs
Sliced Cured Ham
- Jambon sec de Savoie, Plain or smoked saucisson, raclette platter, rosette, mortadelle, coppa, viande des grisons...
Cooked Ham
- 180g glass terrine
- Country, forest, cèpe mushrooms, Beaufort, Génépi, wild garlic, Mont-Corbier, Marc de Savoie, hazelnut, walnut, chestnut, old style, Gamay, wild boar, ham...
- Cooked ham
- Cooked pork belly / bacon
- Terrines 3 kg
- Cèpe mushroom, country, old style
- Italian Cooked and Cured Meat
Italien cured ham
- Parma ham
- Ham cooked with herbs or truffles
- Coppa
- Pancetta
- Speck
Seasonal
- Diot, chipolata and merguez kebabs.
For all quotes, please contact us via the 'Contact Us' page.
Items may differ from photographs. Serving suggestion.