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Our dried meats

Viandes séchées, coppa, jambu cru, jambon sec, pancetta, filet mignon - Les Salaisons du Cayon et des Ducs de Savoie - 73000 Chambéry

Whether dealing with pork or beef meat, we only use French fresh meat.

Each piece is carefully transformed by the experts hands of our butchers. This traditional savoir-faire appears also in the drying time of our products: it takes several weeks to several months !

Finally, once dry, our products continue to age to develop their aromas.

Viandes séchées - pièces entières
Dried Meats - Whole pieces - dry-cured ham, raw ham, pancetta, bacon, pig fat, belly, pork tenderloin, topside of ham - Salaisons du Cayon et des Ducs de Savoie
  • Smoked pork tenderloin

  • Plain pork tenderloin

  • Topside of ham

  • Topside of smoked ham

  • Savoy saucisson to be sliced

  • Coppa
  • 1/2 Pancetta
  • Dried beef’s meat

  • Country bacon (Dried and smoked bacon, to be eaten raw)

  • Boneless dry ham from Savoy, aged 9 months

  • Smoked boneless dry ham from Savoy, aged 9 months

  • Smoked Rack of pork off the bone

  • Plain Rack of pork off the bone

Viandes séchées - petites pièces
Dried Meats - Small piecess - Salaisons du Cayon et des Ducs de Savoie - 73000 Chambéry
  • 1/2 Smoked pork tenderloin

  • 1/2 Plain pork tenderloin

  • 1/2 Plain Topside of ham

  • 1/2 Smoked Topside of ham

  • 1/4 Coppa
  • 1/4 Pancetta
  • 1/4 Dried beef’s meat

  • 1/4 Country bacon (Dried and smoked bacon, to be eaten raw)

  • 1/8 Dry ham from Savoy, aged 9 months

  • 1/8 Smoked dry ham from Savoy, aged 9 months

  • 1/4 Smoked Rack of pork off the bone

  • 1/4 Plain Rack of pork off the bone

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