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.