WHAT’S THE SECRET BEHIND GANDA HAM?
We only use three ingredients to produce our naturally dry-cured Ganda Ham: pork, sea salt, and 12 months of patience. There’s no added nitrates, flavourings, or colourings. The artisanal process of dry salt-curing and natural maturation result in a unique and rich aroma.
1. FRESH MEAT
The production process is entirely based around the traditional methods of pig farmers. The selected hind legs are delivered and inspected one by one for their quality.
2. SALT-CURING
The hams are rubbed exclusively with sea salt, both mechanically and then manually. In between, they are massaged and rested in salt chambers at a temperature of 2 to 4°C.
3. REMOVING THE SALT, WASHING, AND MATURING
We blast the dry salt-cured hams clean before hanging them on frames, thus avoiding the stacking involved in the usual industrial curing process. The meat is left to mature for two months in refrigerated ageing rooms before being washed.
4. DRYING
The Ganda Ham hangs in lightly ventilated drying chambers at a temperature of 17°C. The combination of cooling elements, ventilation, and a constant temperature allows the hams to dry out further.
5. APPLYING LARD
After 10 weeks of drying, the cut edge near the bone is rubbed with a mixture of ‘smout’ (lard), buckwheat flour, pepper, and salt. The ham is then left to continue drying until it is at least 10 months old. The quality is continuously monitored by the ‘rijpingsmeester’ (ripening master).
6. WASHING AND DEBONING
The smaller hams are washed again to remove the rubbed layer of fat. Larger hams will continue to mature until they are at least 12 to 14 months old. After more rigorous quality control, the hams are now ready to be sold, with or without the bone.
7. PACKING AND SHIPPING
The vacuum-packed hams are labelled and netted, and then shipped via wholesalers to restaurants, butchers, and supermarkets. Which is how Ganda Ham finds its way to gourmets with a 100% quality guarantee. Enjoy!
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