How do we make Ganda Ham?
The production of Ganda Ham is based on artisan tradition.
Ganda Ham is dried and matured naturally for a minimum of 10 to 16 months, with pork, sea salt, and time being the only ingredients. No colourings, preservatives or additives: the flavour, colour and aroma of Ganda Ham are the result of a long enzymatic maturing process. Ganda Ham is also completely free of any residual antibiotics. Ganda Ham is rich in biologically valuable proteins and also contains little fat, most of which consists of unsaturated fatty acids.
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