Traditionally and by hand…
In the production of Ardennes ham, the meat is traditionally rubbed by hand with herbs and salt. This house mixture penetrates deep into the meat and withdraws the water.
There is a reason why that Ardennes ham is one of the most valuable and appreciated meat products. A good Ardennes ham is like fine wine – it also needs time to mature. Only then the typical aroma and the right consistency are able to develop.
This is why after curing it rests for several weeks/months in an air-conditioned maturing room at low temperatures.
We smoke according to ancient tradition with beech wood and juniper berries in a special smokehouse. This smoking process takes at least four weeks.
This gives the ham its characteristic Ardennes aroma.
Finally, the ham ripens for some more weeks in the air.
Only a production time of 6 months transforms the fresh ham into an original Ardennes ham from Montenau.