Ardennes ham
The Ardennes ham (French jambon d'Ardenne ) is a cured meat specialty from the Belgian Ardennes . It is produced in the province of Luxembourg and some neighboring cantons in Belgium . To make a leg of pork, it is salted dry or placed in brine, left to mature in a cool place and often also smoked. A royal decree of February 4, 1974 stipulates the exact production conditions for Ardennes ham and sets out all quality criteria in detail. Ardennes ham is protected by the European Union's protected geographical indication (PGI) seal .
Jambon d'Ardenne
The name Jambon d'Ardenne is protected throughout Europe by royal decree of February 4, 1974 and since 1996. The ham must have been produced in the Belgian province of Luxembourg or neighboring cantons such as Liège or Namur . Furthermore, the ham must meet all the requirements and quality characteristics of the royal decree.
Manufacturing
According to the royal decree of 1974, the ham must be marinated in salt or brine . The cured ham has to undergo a resting phase in the salt. Injecting salt or saltlake into the meat is not permitted. After resting, the ham is smoked. When smoking, only wood from deciduous trees may be used with the addition of juniper berries . After smoking, the ham must mature in cool, ventilated rooms.
See also
Individual evidence
- ↑ Jambon d'Ardenne ( Memento of the original from January 31, 2018 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. Description of the Ardennes ham on jambondardenne.eu. Retrieved February 1, 2018
- ↑ Ardennes ham Description of the ham on spezialitäten.net. Retrieved February 1, 2018
- ↑ This is how we make ham ( Memento of the original from February 2, 2018 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. Article on ham production on montenauer.com. Retrieved February 1, 2018
