A traditional Alpine-style smoked ham, made the old way — gently cured, lightly smoked over wood, and aged to develop that deep flavor and beautiful texture.
It’s rich but clean, with just the right balance of smoke and salt, and that silky, melt-on-your-tongue feel when it’s sliced thin.
This is the kind of charcuterie that doesn’t need much.
A piece of bread, a simple cheese, maybe a glass of wine… and you’re there.
It comes from a long tradition of preserving meats in the mountain regions of Austria and Germany — where time, air, and smoke do most of the work.
Wine Tasting This Weekend with Gary | Ridgefield 12–5 
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