We know that a raclette is nothing without a quality cheese. But we could say the same about charcuterie. Ham, sausage, or even dried meat from the Alps, there is something for everyone. Presentation.
Charcuterie, a tradition in Haute-Savoie
The charcuterie of Haute-Savoie can be considered a tradition, and its preservation method has existed for a long time. However, for many years, these cured meats were primarily consumed locally. It wasn’t until the emergence of gastronomic tourism in the 20th century that Savoyard charcuterie was exported throughout France.
Raw ham from Savoie
The dry ham from Savoie is characterized by being smoked rather than dried. After an initial step of cutting and salting, the smoking is done in a smoker or chimney for 2 to 4 months. The ham is then stored in a drying room before being tasted. This allows it to develop more flavor.
Additional info: juniper and fir woods are the most commonly used for smoking.
Dry sausage
Who has never gone on a hike without their sausage tucked away at the bottom of the bag, a piece of baguette, some reblochon, and their Opinel? Haute-Savoyards, you will surely recognize yourselves. The dry sausage from Savoie is a staple of the local landscape. Like the raw ham, it comes from old charcuterie traditions.
It must be said that the pig has always held a significant place in the farms of Savoie and Haute-Savoie. Thus, more than 70,000 pigs were counted in 1866 in the two departments.
Additional info: given the mountain climate, drying quickly became the method of preserving sausage.
The diots of Savoie
Diots are fresh sausages made from minced pork. Generally served with polenta, they are consumed grilled or steamed. For the latter option, it is the so-called “vigneronne” method. This is also the longest, as it takes between 3 and 4 hours of cooking.
Our tip: to add flavor to your diots, feel free to add a bit of thyme.
Local specialties
Other specialties, sometimes less known, are worth the detour. We therefore invite you to discover a few of them.
Smoked sausage from Magland
The smoked sausage from Magland is also known as “Borfatte.” This staple of the Arve valley comes from a secret ancestral recipe. It is passed down from generation to generation. While several charcuteries in Magland make smoked sausage, each has its own method. And if you want to prolong the pleasure, why not try the cabbage sausage, another specialty of Magland? The latter is made up of 50% meat and 50% cabbage.
Our tip: the smoked sausage from Magland can be served as a dish. Simmer it for a few minutes in boiling water and serve it with steamed potatoes.
The pormonier
The pormonier is a sausage originating from Haute-Savoie. This type of herb sausage is primarily produced in the Bornes and Mont-Blanc massifs. However, it is mostly consumed in Savoie, in the valleys of Tarentaise, Beaufortain, and Maurienne. The recipe for this sausage can vary somewhat depending on the villages.
Additional info: the pormonier is made from pieces of meat that cannot be preserved dried and from vegetables such as spinach and leeks.
Specialties from our Swiss neighbors
Charcuterie is part of the local heritage among mountain dwellers. And it is not limited to France. In Switzerland too, some cured meats are highly appreciated. We invite you to discover two of them.
The meat from Grisons
The meat from Grisons is also called dried meat from the Alps. It is a specialty from Switzerland, particularly from the canton of Grisons. This cured meat owes its flavor to its preparation, made from spices and herbs from the Alps. Traditionally, it is consumed in winter.
Additional info: the meat from Grisons is appreciated for its low caloric value.
The longeole
The longeole is a sausage produced in Switzerland, in the canton of Geneva. It is made from pork and flavored with fennel seeds. The longeole has been protected by a Protected Geographical Indication (PGI) since 2009.
According to legend, this sausage was created by a monk from the abbey of Pomier. Variants exist in Haute-Savoie, in the Chablais area and the lower Arve valley.
Our tip: cook the longeole for 3 hours in water over low heat.
