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.