Description
The Jambon d'Ardenne PGI is a ham made from leg of pork by dry salting or immersing in brine.
Production Area
Jambon d'Ardenne PGI is produced in an area which includes the province of Luxembourg, the cantons of Beauraing, Gedinne, Rochefort, Dinant, Stavelot, Malmedy, Saint-Vith, Louveigné, Spa et Eupen, and the municipal areas of Ferrières, Vieuxville, Werbomont and Xhoris, in the Wallonia region.
Production Method
The legs of pork selected to be made into Jambon d'Ardenne PGI hams are carefully prepared and dry salted or immersed in brine. After being seasoned with spices they are placed in a cold environment to cure. Those that are to be smoked are smoked over beech wood or oak. The cycle for producing Jambon d'Ardenne PGI takes between four weeks and five months depending on the type: whether it is on or off the bone and noix or core.
Appearance and Flavour
Jambon d'Ardenne PGI on the bone must weigh at least 4 kg, without the bone at least 3 kg, the core of the ham must weigh at least 2,5 kg and the noix at least 800 gr. Jambon d'Ardenne PGI ham has a salty and spicy taste and may also be smoked. It has quite a deep colour and the smoked variety is lightly golden in colour.
History
The production of Jambon d'Ardenne PGI is the result of an age old tradition linked to the famous Ardennes sausages which were already being exported to Rome even before the construction of the Roman roads. Ancient documents refer to the Ardennes pig as the only source of meat for the local population and which was very often in the preserved form of sausage. Pigs were also exported to France and were left to forage in the open air on the moors and in the forests during summer time. Traditionally Jambon d'Ardenne was considered a special food for festivals and celebrations. It was eaten at country fairs after a traditional bone removing ceremony was enacted.
Gastronomy
Jambon d'Ardenne PGI must be preserved in a cool place at a temperature of between 4°C and 8°C. It is advisable to cover the cut part with film or foil. It is excellent eaten just as it is or it can be used in the preparation of various dishes. It makes a delicious snack with bread but it may also be served as a starter with melon or with a vegetable or fresh cheese mousse. It makes an ideal main dish if cut in thicker slices and makes an ideal stuffing for pastas and vegetables.
Marketing
This ham is sold as Jambon d'Ardenne PGI. It is marketed in a variety of cuts: on or off the bone, core or noix and in different sizes, whole, in halves, quarters or sliced. It may also be vacuum-packed or packed in plastic in a controlled environment to extend its shelf life and preserve its original aroma and flavour.
Distinctive Features
The geography and climate of the Ardennes region and the method of production that has been refined over the centuries give Jambon d'Ardenne PGI ham the distinctive and particular flavour and taste.
