THE AUTHENTIC AIR-DRY HAM FROM SAVOY
Henri Raffin's authentic air-dried Savoy hams are prepared from the choicest pork; all the meat is fresh and selected according to a very strict schedule of conditions.
During the curing process, the salt is applied to all our hams by hand, according to traditional methods. This allows us to judge the right quantity of salt to use in order to guarantee a pleasant salty taste. The ageing process lasts a minimum of 12 months and takes place in the Alpine air in our dryers located in Taninges at an altitude of 650 m. This gentle process develops all the aromas and the inimitable taste of our product.
Our products were awarded the gold medal for the best French air-dried ham in 2003 & 2004.
WHAT IS AN AUTHENTIC AIR DRIED HAM FROM SAVOY ?
A SUPERIOR QUALITY HAM is an air-dried ham weighting at least 8.5 Kg before curing. Its production cycle lasts 210 to 270 days.
What is the difference between a raw ham and an air-dried ham?
An air-dried ham is a superior-quality ham which has been aged for at least 210 days. A raw ham undergoes a shorter ageing process. In the Savoy region and at HENRI RAFFIN al the hams are air-dried and aged for at least 9 months in order to develop the unique flavours of our hams.
Cold-meat counter
Authentic boneless air-dried Savoy ham, dry-aged for at least 12 months
Also available
- traditionally smoked
- dry-aged for at least 9 months, 12 months or 16 months
- heat of ham, without fat, without rind : ready to slice
Self-Service
Authentic air-dried Savoy ham with bone
Fixed-weight 5Kg
Also available :
- traditionally smoked,
- in present display
- in 1/4 of ham
- in 1/2 ham
- in nub of ham and 1/2 nub
Did you know ?
The legend says...
Cured ham was first made by accident!
A pig had fallen into a river that had a seawater source. It was picked up by some shepherds a short while after.
The meat had been preserved by the salt and tasted exquisite, particularly the hind legs, and this gave the local people the idea of salting meat.
And so cured ham was born!
A helpful tip when your ham is a little dry
Slices of ham that have not been correctly wrapped in aluminium foil quickly dry out and become hard.
Bring back their freshness by soaking them in milk before eating.
Parc d'activités du Héron
BP 11 73110 LA ROCHETTE - FRANCE
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