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Agriculture and rural development

Chicory heads wrapped in Jambon d'Ardenne PGI

Nothing is more closely associated with the unique Belgian culinary culture than quality Ardennes ham to be sampled in this recipe.

How to prepare


  • 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


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.