Savoie (French Alps)

Savoie's cured-meat tradition is distinctly alpine — cold mountain air, traditional dry-curing in mountain barns and caves, products designed for long winter storage. The regional saucisson sec is the most internationally available product: small-diameter dry-cured pork sausage with regional pepper and herb mix, slow-fermented and air-dried in alpine conditions. Jambon de Savoie (the regional whole-muscle dry-cured ham) is less famous than Bayonne but represents a meaningful French alternative to Italian or Spanish dry-cure.

The region also produces several specialty preparations: Persillé (a salted-and-air-dried beef shoulder), Tomme de Savoie cheese pairings with cured pork in the traditional planches, and various dry-cured charcuterie that overlaps with Italian Aosta Valley work just across the border.