How we make ham

Traditionally and by hand ...

In the production of Ardennes ham, herbs and salt are traditionally rubbed into the meat by hand. This proprietary mixture penetrates deep into the meat and draws the water out of it. 

Curing

Ardennes ham is not without reason one of the most highly valued and highly prized meat products. A good Ardennes ham is like a fine wine. It too needs sufficient time to mature. It is only in this way that the typical flavour and the right consistency can develop. 

So after smoking it rests for several weeks or months in an air-conditioned curing chamber at low temperature. 

Smoking

The ham is smoked with beechwood and juniper berries in a special smoking chamber according to ancient inherited tradition. This smoking process takes at least four weeks.

That gives the ham its characteristic Ardennes flavour. Lastly, the ham cures for several more weeks in air. 

6 months

It is only after a production time of five months that the fresh ham becomes an Original Ardennes Ham from Montenau.

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