Only 3 ingredients are used to produce the natural dried Ganda Ham: pork meat, sea salt and...time. Without 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.

Quality pork meat

100% Belgian

Ganda buys its hind hams exclusively from Belgian pig farmers who rear their animals in the traditional manner. These are without exception companies that meet strict criteria: a well-defined rearing method and controlled feed circumstances. Only the heavier hams (10 to 12 kg) are purchased. Such hams yield more mature and richer meat and contain a bit more fat, adding to the flavour of the meat. Bulbous hams are also rejected, as they are not optimal for the dry salting process. Ganda also stimulates pig farmers to rear their pigs in animal-friendly circumstances and with natural feed. This contributes to the quality of the product. 

Sea Salt

Sea salt: an added value for the ham

Ganda exclusively uses sea salt for the salting process of the Ganda Ham. This raw material originates in Montpellier, in the south of France. The Camargue is the leading French region for the production of sea salt, which is marketed under the name ‘La Baleine’.

As was the case for the pig farmers of older times, the salt is used as a preservative. While perfecting the optimal production process for the Ganda Ham, Dirk Cornelis and his team spent a good amount of time experimenting with different types of salt and salting techniques. For the specific process of dry salting, the use of sea salt proved to hold extraordinary benefits. Contrary to rock salt, sea salt contains very minimal quantities of impurities: minerals and trace elements. These impurities ensure a beautiful, stable colour, and a smooth flavour.