Jambon d’Ardenne PGI is prepared from pork thighs. It can mainly be found in the Belgian province of Luxembourg, which is not to be confused with the nearby Grand Duchy. There is a close link between the distinctive microclimate of the Ardennes and the maturing and drying processes of the uncured ham, giving Jambon d’Ardenne PGI its very own flavour and texture.
How to prepare
Ingredients
- 3 large chicories
- 300 g celeriac
- 6 slices of Jambon d’Ardenne PGI
- 50 g hazelnuts
- curly-leaf parsley
- 2 knobs of butter
- Salt and pepper
Instructions
1. Braise the celeriac peeled and cut in chunks in some butter, and season with salt and pepper. Cook until tender, then mash up the chunks of celeriac.
2. Wrap the halved chicories in slices of Jambon d’Ardenne PGI.
3. Braise them in butter, covered, for about 20 minutes over a medium heat.
4. Cook the hazelnuts and parsley in hot melted butter.
5. Spoon the mashed celeriac onto a plate. Serve it with the braised chicories and the hazelnut sauce.
6. Enjoy, it's chicory heads wrapped in Jambon d'Ardenne PGI!
Reasons to love Jambon d'Ardenne PGI
The pork thighs are dry-cured by rubbing them with salt or soaking them in brine. Smoking is not required; however, the ham is smoked, carefully selected wood are used. This strict selection is essential because natural factors play a defining role. The Ardennes microclimate – with its seasonal temperatures, humidity and fresh-air circulation – is perfect for producing this ham. It allows an ideal and balanced maturing process.
The quality and typical characteristics of Jambon d’Ardenne PGI are now protected to avoid imitation and preserve its quality.
