Dry-Cured Beef “Gor’Ion” – Maison Baud (Sliced)

This dry-cured beef from the Alps is a revelation. Deep red slices are lean, dense, and savoury , with a peppery bite and subtle notes of nutmeg and wild thyme. The texture is firm yet tender, melting slowly into a clean, salty-sweet finish that echoes the mountain air.

“Gor’lon” is Maison Baud’s signature take on beef charcuterie, inspired by Swiss Bündnerfleisch. Using local grass-fed Alpine cattle , they rub the meat with herbs and spices, then air-dry for months in cool cellars. A true Savoyard craft, born from patience and proud tradition.

Layer onto rye bread with butter and cornichons. Pair with a light Gamay or chilled Jura white. Shave over fresh horseradish cream and arugula. For a simple feast, wrap around melon slices or add to a hearty lentil salad. Serve at room temperature for full flavour.