Dry Savoie ham 20x16g - 320g

The production of dry-cured Savoie ham is regulated: among other things, it can only take place in Savoie or Haute-Savoie, its cut must be rounded and the salting stage is carried out manually.

These thin slices of 16g ​​each are separated by dividers for more practicality. They are often used for a chiffonade, to accompany a raclette or to make local sandwiches.

Number of servings: 20 slices

Country of production France

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