WHAT\u2019S THE SECRET BEHIND GANDA HAM?<\/span><\/h1>\n[\/et_pb_text][et_pb_text module_class=”js-fade-in” _builder_version=”4.21.2″ _module_preset=”128322f3-ee39-404c-a020-e0e453bfde7e” text_orientation=”center” max_width=”750px” max_width_tablet=”600px” max_width_phone=”600px” max_width_last_edited=”on|tablet” module_alignment=”center” custom_margin=”||2rem||false|false” custom_margin_tablet=”||2rem||false|false” custom_margin_phone=”||1.5rem||false|false” custom_margin_last_edited=”on|phone” text_orientation_tablet=”center” text_orientation_phone=”center” text_orientation_last_edited=”on|tablet” module_alignment_tablet=”center” module_alignment_phone=”center” module_alignment_last_edited=”on|tablet” global_colors_info=”{}”]<\/p>\n
We only use three ingredients to produce our naturally dry-cured Ganda Ham: pork, sea salt, and 12 months of patience. There\u2019s no added nitrates, flavourings, or colourings. The artisanal process of dry salt-curing and natural maturation result in a unique and rich aroma.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|phone” admin_label=”Section” _builder_version=”4.21.2″ _module_preset=”default” background_color=”#F7F4F1″ background_enable_image=”off” background_size=”contain” background_position=”top_center” custom_padding=”5rem||7rem||false|false” custom_padding_tablet=”2rem||2rem||false|false” custom_padding_phone=”1.5rem||1rem||false|false” locked=”off” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” gutter_width=”4″ custom_padding_last_edited=”on|tablet” module_class=”uw-row” _builder_version=”4.21.2″ _module_preset=”default” width=”100%” max_width=”1200px” custom_padding=”|30px||30px|false|false” custom_padding_tablet=”|||30px|false|false” custom_padding_phone=”|20px|0.5rem|20px|false|false” custom_css_main_element=”display: flex;||align-items: center;” global_colors_info=”{}” custom_css_main_element_last_edited=”on|phone” custom_css_main_element_phone=”display: flex;||flex-direction: column;” custom_css_main_element_tablet=”display: flex;||align-items: center;”][et_pb_column type=”1_2″ _builder_version=”4.21.2″ _module_preset=”default” custom_padding_tablet=”|1rem|||false|false” custom_padding_phone=”|1rem|||false|false” custom_padding_last_edited=”on|tablet” global_colors_info=”{}” custom_css_main_element_last_edited=”on|phone” custom_css_main_element_phone=”order: 2;”][et_pb_accordion module_class=”productieproces_accordion js-fade-in” _builder_version=”4.21.2″ _module_preset=”16643717-6e31-4fa6-8a64-771c426e1e6d” global_colors_info=”{}”][et_pb_accordion_item title=”1. FRESH MEAT” open=”on” _builder_version=”4.21.2″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n
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. <\/span><\/p>\n[\/et_pb_accordion_item][et_pb_accordion_item title=”2. SALT-CURING” _builder_version=”4.21.2″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
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\u00b0C. <\/span><\/p>\n[\/et_pb_accordion_item][et_pb_accordion_item title=”3. REMOVING THE SALT, WASHING, AND MATURING” _builder_version=”4.21.2″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
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.<\/span><\/p>\n[\/et_pb_accordion_item][et_pb_accordion_item title=”4. DRYING” _builder_version=”4.21.2″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
The Ganda Ham hangs in lightly ventilated drying chambers at a temperature of 17\u00b0C. The combination of cooling elements, ventilation, and a constant temperature allows the hams to dry out further. <\/span><\/p>\n[\/et_pb_accordion_item][et_pb_accordion_item title=”5. APPLYING LARD” _builder_version=”4.21.2″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
After 10 weeks of drying, the cut edge near the bone is rubbed with a mixture of \u2018smout\u2019 (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 \u2018rijpingsmeester\u2019 (ripening master).<\/span><\/p>\n[\/et_pb_accordion_item][et_pb_accordion_item title=”6. WASHING AND DEBONING” _builder_version=”4.21.2″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
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. <\/span><\/p>\n[\/et_pb_accordion_item][et_pb_accordion_item title=”7. PACKING AND SHIPPING” _builder_version=”4.21.2″ _module_preset=”default” global_colors_info=”{}” open=”off”]<\/p>\n
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!<\/span><\/p>\n[\/et_pb_accordion_item][\/et_pb_accordion][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.21.2″ _module_preset=”default” custom_padding_tablet=”” custom_padding_phone=”||1.5rem||false|false” custom_padding_last_edited=”on|phone” global_colors_info=”{}” custom_css_main_element_last_edited=”on|tablet” custom_css_main_element_phone=”order: 1;”][et_pb_image src=”\/wp-content\/themes\/Divi\/images\/productieproces_vusual_1.jpg” align_tablet=”center” align_phone=”center” align_last_edited=”on|tablet” module_id=”sticker” module_class=”image_mask_rhombus_beig js-fade-in productieproces_images” _builder_version=”4.21.2″ _module_preset=”default” max_width_tablet=”400px” max_width_phone=”400px” max_width_last_edited=”on|tablet” custom_margin_tablet=”|0px|||false|false” custom_margin_phone=”|0px|||false|false” custom_margin_last_edited=”on|tablet” module_alignment_tablet=”right” module_alignment_phone=”center” module_alignment_last_edited=”on|tablet” locked=”off” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ custom_padding_last_edited=”on|phone” admin_label=”CTA” _builder_version=”4.21.2″ _module_preset=”default” background_color=”#C68613″ min_height=”500px” min_height_tablet=”400px” min_height_phone=”300px” min_height_last_edited=”on|tablet” height=”36vw” height_tablet=”36vw” height_phone=”100%” height_last_edited=”on|phone” custom_padding_tablet=”” custom_padding_phone=”1.5rem||2.5rem||false|false” custom_css_main_element=”display: flex;” global_module=”503″ saved_tabs=”all” global_colors_info=”{}”][et_pb_row module_class=”ukiyo” _builder_version=”4.21.2″ _module_preset=”default” background_image=”https:\/\/www.ganda.be\/wp-content\/uploads\/2023\/08\/cta_background.jpg” positioning=”absolute” width=”100%” max_width=”100%” height=”100%” custom_padding=”0px|0px|0px|0px|false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ use_custom_gutter=”on” gutter_width=”1″ custom_padding_last_edited=”on|phone” module_class=”uw-row” _builder_version=”4.21.2″ _module_preset=”default” width=”100%” max_width=”1200px” custom_padding=”|30px||30px|false|false” custom_padding_tablet=”|30px||30px|false|false” custom_padding_phone=”|20px||20px|false|false” custom_css_main_element=”display: flex;||align-items: center;” locked=”off” global_colors_info=”{}” custom_css_main_element_last_edited=”on|phone” custom_css_main_element_phone=”display: flex;||align-items: center;||flex-direction: column;” custom_css_main_element_tablet=”display: flex;||align-items: center;”][et_pb_column type=”1_3″ _builder_version=”4.21.0″ _module_preset=”default” custom_padding=”||||false|false” global_colors_info=”{}”][et_pb_text module_class=”underline_effect underline_effect__white” _builder_version=”4.21.2″ _dynamic_attributes=”link_option_url” _module_preset=”128322f3-ee39-404c-a020-e0e453bfde7e” header_2_text_align=”center” header_2_text_color=”#FFFFFF” text_orientation=”center” custom_margin=”||0px||false|false” custom_margin_tablet=”” custom_margin_phone=”||1.2rem||false|false” custom_margin_last_edited=”on|phone” custom_padding=”||0px||false|false” link_option_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjMwOSJ9fQ==@” header_font_size_phone=”32px” header_2_font_size_phone=”32px” global_colors_info=”{}”]<\/p>\n
TALK TO US<\/h2>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”\/wp-content\/themes\/Divi\/images\/logo_ganda_white.svg” align=”center” module_class=”rhombus_border_white js-fade-in” _builder_version=”4.21.2″ _module_preset=”default” max_width_tablet=”150px” max_width_phone=”80px” max_width_last_edited=”on|tablet” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text module_class=”underline_effect underline_effect__white” _builder_version=”4.21.2″ _dynamic_attributes=”link_option_url” _module_preset=”128322f3-ee39-404c-a020-e0e453bfde7e” header_2_text_align=”center” header_2_text_color=”#FFFFFF” text_orientation=”center” custom_margin=”||0px||false|false” custom_margin_tablet=”” custom_margin_phone=”1.5rem||0px||false|false” custom_margin_last_edited=”on|phone” custom_padding=”||0px||false|false” link_option_url=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjMwOSJ9fQ==@” header_2_font_size_phone=”32px” locked=”off” global_colors_info=”{}”]<\/p>\n
VISIT US <\/span><\/h2>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Onze productenMANUFACTURING PROCESSWHAT\u2019S 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\u2019s no added nitrates, flavourings, or colourings. The artisanal process of dry salt-curing and natural maturation result in a unique and rich aroma.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. 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\u00b0C. 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.The Ganda Ham hangs in lightly ventilated drying chambers at a temperature of 17\u00b0C. The combination of cooling elements, ventilation, and a constant temperature allows the hams to dry out further. After 10 weeks of drying, the cut edge near the bone is rubbed with a mixture of \u2018smout\u2019 (lard), buckwheat flour, pepper, and salt. The […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":326,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"class_list":["post-334","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\n
Production Process - Ganda<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ganda.be\/onze-producten\/productieproces\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Production Process - Ganda\" \/>\n<meta property=\"og:description\" content=\"Onze productenMANUFACTURING PROCESSWHAT\u2019S 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\u2019s no added nitrates, flavourings, or colourings. The artisanal process of dry salt-curing and natural maturation result in a unique and rich aroma.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. 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\u00b0C. 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.The Ganda Ham hangs in lightly ventilated drying chambers at a temperature of 17\u00b0C. The combination of cooling elements, ventilation, and a constant temperature allows the hams to dry out further. After 10 weeks of drying, the cut edge near the bone is rubbed with a mixture of \u2018smout\u2019 (lard), buckwheat flour, pepper, and salt. The […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ganda.be\/onze-producten\/productieproces\/\" \/>\n<meta property=\"og:site_name\" content=\"Ganda\" \/>\n<meta property=\"article:modified_time\" content=\"2024-01-10T16:13:19+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.ganda.be\\\/onze-producten\\\/productieproces\\\/\",\"url\":\"https:\\\/\\\/www.ganda.be\\\/onze-producten\\\/productieproces\\\/\",\"name\":\"Production Process - Ganda\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.ganda.be\\\/#website\"},\"datePublished\":\"2023-08-27T13:21:05+00:00\",\"dateModified\":\"2024-01-10T16:13:19+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.ganda.be\\\/onze-producten\\\/productieproces\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.ganda.be\\\/onze-producten\\\/productieproces\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.ganda.be\\\/onze-producten\\\/productieproces\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.ganda.be\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Our products\",\"item\":\"https:\\\/\\\/www.ganda.be\\\/onze-producten\\\/\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Production Process\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.ganda.be\\\/#website\",\"url\":\"https:\\\/\\\/www.ganda.be\\\/\",\"name\":\"Ganda\",\"description\":\"Smaakmaker van gezelligheid\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.ganda.be\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Production Process - Ganda","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.ganda.be\/onze-producten\/productieproces\/","og_locale":"en_US","og_type":"article","og_title":"Production Process - Ganda","og_description":"Onze productenMANUFACTURING PROCESSWHAT\u2019S 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\u2019s no added nitrates, flavourings, or colourings. The artisanal process of dry salt-curing and natural maturation result in a unique and rich aroma.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. 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\u00b0C. 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.The Ganda Ham hangs in lightly ventilated drying chambers at a temperature of 17\u00b0C. The combination of cooling elements, ventilation, and a constant temperature allows the hams to dry out further. After 10 weeks of drying, the cut edge near the bone is rubbed with a mixture of \u2018smout\u2019 (lard), buckwheat flour, pepper, and salt. The […]","og_url":"https:\/\/www.ganda.be\/onze-producten\/productieproces\/","og_site_name":"Ganda","article_modified_time":"2024-01-10T16:13:19+00:00","twitter_card":"summary_large_image","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.ganda.be\/onze-producten\/productieproces\/","url":"https:\/\/www.ganda.be\/onze-producten\/productieproces\/","name":"Production Process - Ganda","isPartOf":{"@id":"https:\/\/www.ganda.be\/#website"},"datePublished":"2023-08-27T13:21:05+00:00","dateModified":"2024-01-10T16:13:19+00:00","breadcrumb":{"@id":"https:\/\/www.ganda.be\/onze-producten\/productieproces\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.ganda.be\/onze-producten\/productieproces\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.ganda.be\/onze-producten\/productieproces\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.ganda.be\/"},{"@type":"ListItem","position":2,"name":"Our products","item":"https:\/\/www.ganda.be\/onze-producten\/"},{"@type":"ListItem","position":3,"name":"Production Process"}]},{"@type":"WebSite","@id":"https:\/\/www.ganda.be\/#website","url":"https:\/\/www.ganda.be\/","name":"Ganda","description":"Smaakmaker van gezelligheid","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.ganda.be\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/www.ganda.be\/en\/wp-json\/wp\/v2\/pages\/334","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ganda.be\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.ganda.be\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.ganda.be\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ganda.be\/en\/wp-json\/wp\/v2\/comments?post=334"}],"version-history":[{"count":16,"href":"https:\/\/www.ganda.be\/en\/wp-json\/wp\/v2\/pages\/334\/revisions"}],"predecessor-version":[{"id":3874,"href":"https:\/\/www.ganda.be\/en\/wp-json\/wp\/v2\/pages\/334\/revisions\/3874"}],"up":[{"embeddable":true,"href":"https:\/\/www.ganda.be\/en\/wp-json\/wp\/v2\/pages\/326"}],"wp:attachment":[{"href":"https:\/\/www.ganda.be\/en\/wp-json\/wp\/v2\/media?parent=334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}