Smoked Dried Pork Fillet (Caillasse)

Weight: $+/-300\text{g}$

Description: Made by the Mont Charvin curing house near Lake Annecy, Caillasse is a very lean Savoyard specialty made from dried pork fillet. It is rubbed with pepper, garlic, and Marc de Savoie (a type of local pomace), reminiscent of grison meat. Cased in a ruffled casing, this old recipe from Haute-Savoie is best enjoyed in very thin slices as an appetizer or with Raclette, ideally after 24 hours of drying out for even more flavor.