Top 4 Belgian Meat Products

Ardennes ham is a cured meat product made in the Wallonian provinces of Luxembourg, Liege and Namur. For the perfect Jambon d'Ardenne each ham is first dry-salted and then immersed into brine to soak in the flavors of a traditional mix of spices such as thyme, laurel, juniper berries and cloves. After the salting, the hams are slow smoked over beech or oak sawdust, which gives this Belgian delicacy its characteristic bouquet. Enjoyed throughout Belgium, this ham is marketed in a variety of cuts: Jambon d'Ardenne refers to a whole bone-in ham; a highly prized boneless center cut is called Fleur or Coeur d'Ardenne, and there's also Noix de Jambon d'Ardenne, which is actually the smallest muscle of the ham and its leanest cut. Ardennes ham is usually served alongside raw vegetables and fruits but it is also an essential ingredient in the preparation of traditional Belgian omelettes and pancakes.Expand

Traditionally produced using an age-old Flemish method, ganda ham is a dry-salted meat specialty hailing from Belgium. The meat product consists only of high-quality Belgian pork and dry sea salt (La Baleine) from Montpellier. Entirely natural and free of any additives, the ham is typically dry-salted twice over a period of several weeks, then allowed to age for 8 weeks, and it is finally left to dry in special drying lockers for 10 or 16 months, a period during which it acquires its outstanding flavor, color, and aroma. To retain their tenderness and avoid crust on their surface, the hams are typically thinly covered with lard, which is rinsed off after the natural drying process. Ganda ham is sold in a variety of forms, including whole hams, half hams, de-boned hams, or bone-in hams. Numerous dishes can be prepared with this ham, including sandwiches and tapas or sophisticated delicacies in which the ham is paired with vegetables, melons, asparagus, or goat's cheese.Expand

Traditionally made in the forested highlands of the Ardennes, this famous Belgian sausage is produced in three different varieties: while collier d'Ardenne is marketed in a distinctive shape of a horseshoe, saucisson and pipe vary only in size and thickness. All three types are made with a mixture of pork, beef, and pork fat. The meat is minced, seasoned and stuffed into natural casings, and the sausages are then fermented and slow-smoked over oak and beech wood, common tree species in the forests of Ardennes. Lightly seasoned with a traditional combination of spices, including juniper berries and garlic, it has a pronounced smoky aroma and quite a delicate, spicy flavor.Expand

Traditionally made in the region of Westhoek, Potjesvlees is a typical Flemish product. The original recipe for this Belgian brawn-like cold cut dates back to the 15th century when Potjesvlees used to be served at Maritime Flanders summer fairs and made with lamb, veal and pork trimmings. Today, Potjesvlees uit de Westhoek is produced throughout the year and made with chicken or rabbit meat and root vegetables, using gelatin as a thickener. It is flavored using herbs such as bay leaf or thyme, while the slightly sour taste of gelatin comes from lemon juice or vinegar. Potjesvlees meat jellies are usually sold in jars and eaten either cold or at room temperature.Expand