M\u00c9THODE DE FABRICATION DU JAMBON GANDA<\/span><\/h1>\n[\/et_pb_text][et_pb_text module_class=\u00a0\u00bbjs-fade-in\u00a0\u00bb _builder_version=\u00a0\u00bb4.21.2″ _module_preset=\u00a0\u00bb128322f3-ee39-404c-a020-e0e453bfde7e\u00a0\u00bb text_orientation=\u00a0\u00bbcenter\u00a0\u00bb max_width=\u00a0\u00bb750px\u00a0\u00bb max_width_tablet=\u00a0\u00bb600px\u00a0\u00bb max_width_phone=\u00a0\u00bb600px\u00a0\u00bb max_width_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb custom_margin=\u00a0\u00bb||2rem||false|false\u00a0\u00bb custom_margin_tablet=\u00a0\u00bb||2rem||false|false\u00a0\u00bb custom_margin_phone=\u00a0\u00bb||1.5rem||false|false\u00a0\u00bb custom_margin_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb text_orientation_tablet=\u00a0\u00bbcenter\u00a0\u00bb text_orientation_phone=\u00a0\u00bbcenter\u00a0\u00bb text_orientation_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb module_alignment_tablet=\u00a0\u00bbcenter\u00a0\u00bb module_alignment_phone=\u00a0\u00bbcenter\u00a0\u00bb module_alignment_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Seuls trois ingr\u00e9dients sont utilis\u00e9s pour produire le jambon Ganda s\u00e9ch\u00e9 naturellement : du porc, du sel marin et 12 mois de patience. Il ne contient ni nitrite, ni ar\u00f4me, ni colorant. Le processus artisanal de salage \u00e0 sec et de maturation naturelle permet d\u2019obtenir un ar\u00f4me sp\u00e9cifique et riche.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=\u00a0\u00bb1″ custom_padding_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb admin_label=\u00a0\u00bbSection\u00a0\u00bb _builder_version=\u00a0\u00bb4.21.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb background_color=\u00a0\u00bb#F7F4F1″ background_size=\u00a0\u00bbcontain\u00a0\u00bb background_position=\u00a0\u00bbtop_center\u00a0\u00bb custom_padding=\u00a0\u00bb5rem||7rem||false|false\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb2rem||2rem||false|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb1.5rem||1rem||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb background_enable_image=\u00a0\u00bboff\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ use_custom_gutter=\u00a0\u00bbon\u00a0\u00bb gutter_width=\u00a0\u00bb4″ custom_padding_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb module_class=\u00a0\u00bbuw-row\u00a0\u00bb _builder_version=\u00a0\u00bb4.21.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb100%\u00a0\u00bb max_width=\u00a0\u00bb1200px\u00a0\u00bb custom_padding=\u00a0\u00bb|30px||30px|false|false\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb|||30px|false|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb|20px|0.5rem|20px|false|false\u00a0\u00bb custom_css_main_element=\u00a0\u00bbdisplay: flex;||align-items: center;\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_css_main_element_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb custom_css_main_element_phone=\u00a0\u00bbdisplay: flex;||flex-direction: column;\u00a0\u00bb custom_css_main_element_tablet=\u00a0\u00bbdisplay: flex;||align-items: center;\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.21.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb|1rem|||false|false\u00a0\u00bb custom_padding_phone=\u00a0\u00bb|1rem|||false|false\u00a0\u00bb custom_padding_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_css_main_element_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb custom_css_main_element_phone=\u00a0\u00bborder: 2;\u00a0\u00bb][et_pb_accordion module_class=\u00a0\u00bbproductieproces_accordion js-fade-in\u00a0\u00bb _builder_version=\u00a0\u00bb4.21.2″ _module_preset=\u00a0\u00bb16643717-6e31-4fa6-8a64-771c426e1e6d\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_accordion_item title=\u00a0\u00bb1. VIANDE FRA\u00ceCHE\u00a0\u00bb open=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.21.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
Le processus de production est enti\u00e8rement bas\u00e9 sur la m\u00e9thode traditionnelle des \u00e9leveurs de porcs. Les jambons s\u00e9lectionn\u00e9s sont livr\u00e9s et inspect\u00e9s pi\u00e8ce par pi\u00e8ce pour v\u00e9rifier leur qualit\u00e9. <\/span><\/p>\n[\/et_pb_accordion_item][et_pb_accordion_item title=\u00a0\u00bb2. SALAGE\u00a0\u00bb _builder_version=\u00a0\u00bb4.21.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb open=\u00a0\u00bboff\u00a0\u00bb]<\/p>\n
Les jambons sont exclusivement frott\u00e9s avec du sel marin, \u00e0 la fois m\u00e9caniquement et manuellement. Entre-temps, ils sont mass\u00e9s et reposent dans les chambres de salaison \u00e0 une temp\u00e9rature de 2 \u00e0 4\u00b0C. <\/span><\/p>\n[\/et_pb_accordion_item][et_pb_accordion_item title=\u00a0\u00bb3. LE DESSALAGE, LE LAVAGE ET LA MATURATION\u00a0\u00bb _builder_version=\u00a0\u00bb4.21.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb open=\u00a0\u00bboff\u00a0\u00bb]<\/p>\n
Nous nettoyons les jambons s\u00e9ch\u00e9s par soufflage et les suspendons \u00e0 des crochets sur des cadres \u00e0 jambon, sans les empiler comme dans le processus de salaison industriel. La viande m\u00fbrit pendant 2 mois dans des salles de maturation r\u00e9frig\u00e9r\u00e9es avant d\u2019\u00eatre lav\u00e9e.<\/span><\/p>\n[\/et_pb_accordion_item][et_pb_accordion_item title=\u00a0\u00bb4. S\u00c9CHAGE\u00a0\u00bb _builder_version=\u00a0\u00bb4.21.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb open=\u00a0\u00bboff\u00a0\u00bb]<\/p>\n
Le jambon Ganda est suspendu dans des s\u00e9choirs l\u00e9g\u00e8rement ventil\u00e9s \u00e0 une temp\u00e9rature de 17\u00b0C. La combinaison d\u2019\u00e9l\u00e9ments de refroidissement, de la ventilation et d\u2019une temp\u00e9rature constante acc\u00e9l\u00e8re le s\u00e9chage des jambons. <\/span><\/p>\n[\/et_pb_accordion_item][et_pb_accordion_item title=\u00a0\u00bb5. PANNAGE\u00a0\u00bb _builder_version=\u00a0\u00bb4.21.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb open=\u00a0\u00bboff\u00a0\u00bb]<\/p>\n
Apr\u00e8s 10 semaines de s\u00e9chage, on frotte le c\u00f4t\u00e9 du sabot avec un m\u00e9lange de panne (saindoux). Le jambon continue \u00e0 s\u00e9cher jusqu\u2019\u00e0 ce qu\u2019il ait au moins 10 mois. La qualit\u00e9 est contr\u00f4l\u00e9e en permanence par le ma\u00eetre affineur.<\/span><\/p>\n[\/et_pb_accordion_item][et_pb_accordion_item title=\u00a0\u00bb6. LAVAGE ET D\u00c9SOSSAGE\u00a0\u00bb _builder_version=\u00a0\u00bb4.21.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb open=\u00a0\u00bboff\u00a0\u00bb]<\/p>\n
Les petits jambons sont \u00e0 nouveau lav\u00e9s pour \u00e9liminer la couche de panne. Les jambons de plus grande taille continuent \u00e0 m\u00fbrir jusqu\u2019\u00e0 l\u2019\u00e2ge de 12 \u00e0 14 mois. Les jambons sont maintenant pr\u00eats \u00e0 \u00eatre vendus, avec ou sans os, apr\u00e8s un contr\u00f4le qualit\u00e9 rigoureux. <\/span><\/p>\n[\/et_pb_accordion_item][et_pb_accordion_item title=\u00a0\u00bb7. EMBALLAGE ET ENVOI\u00a0\u00bb _builder_version=\u00a0\u00bb4.21.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb open=\u00a0\u00bboff\u00a0\u00bb]<\/p>\n
Les jambons sous vide sont \u00e9tiquet\u00e9s et emball\u00e9s dans un filet. Ils sont ensuite exp\u00e9di\u00e9s par l\u2019interm\u00e9diaire de grossistes aux restaurateurs, bouchers et supermarch\u00e9s. C\u2019est ainsi que le jambon Ganda se retrouve dans l\u2019assiette des fins gourmets avec une garantie de qualit\u00e9 maximale. Bon app\u00e9tit !<\/span><\/p>\n[\/et_pb_accordion_item][\/et_pb_accordion][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.21.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding_tablet=\u00a0\u00bb\u00a0\u00bb custom_padding_phone=\u00a0\u00bb||1.5rem||false|false\u00a0\u00bb custom_padding_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb custom_css_main_element_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb custom_css_main_element_phone=\u00a0\u00bborder: 1;\u00a0\u00bb][et_pb_image src=\u00a0\u00bb\/wp-content\/themes\/Divi\/images\/productieproces_vusual_1.jpg\u00a0\u00bb title_text=\u00a0\u00bbmissie_en_waarden_visual\u00a0\u00bb align_tablet=\u00a0\u00bbcenter\u00a0\u00bb align_phone=\u00a0\u00bbcenter\u00a0\u00bb align_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb module_class=\u00a0\u00bbimage_mask_rhombus_beig js-fade-in productieproces_images\u00a0\u00bb 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CONTACTEZ-NOUS<\/span><\/h2>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.21.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_image src=\u00a0\u00bb\/wp-content\/themes\/Divi\/images\/logo_ganda_white.svg\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb module_class=\u00a0\u00bbrhombus_border_white js-fade-in\u00a0\u00bb _builder_version=\u00a0\u00bb4.21.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb max_width_tablet=\u00a0\u00bb150px\u00a0\u00bb max_width_phone=\u00a0\u00bb80px\u00a0\u00bb max_width_last_edited=\u00a0\u00bbon|tablet\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][\/et_pb_image][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.21.0″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb][et_pb_text module_class=\u00a0\u00bbunderline_effect underline_effect__white\u00a0\u00bb _builder_version=\u00a0\u00bb4.21.2″ _dynamic_attributes=\u00a0\u00bblink_option_url\u00a0\u00bb _module_preset=\u00a0\u00bb128322f3-ee39-404c-a020-e0e453bfde7e\u00a0\u00bb header_2_text_align=\u00a0\u00bbcenter\u00a0\u00bb header_2_text_color=\u00a0\u00bb#FFFFFF\u00a0\u00bb text_orientation=\u00a0\u00bbcenter\u00a0\u00bb custom_margin=\u00a0\u00bb||0px||false|false\u00a0\u00bb custom_margin_tablet=\u00a0\u00bb\u00a0\u00bb custom_margin_phone=\u00a0\u00bb1.5rem||0px||false|false\u00a0\u00bb custom_margin_last_edited=\u00a0\u00bbon|phone\u00a0\u00bb custom_padding=\u00a0\u00bb||0px||false|false\u00a0\u00bb link_option_url=\u00a0\u00bb@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9saW5rX3VybF9wYWdlIiwic2V0dGluZ3MiOnsicG9zdF9pZCI6IjMwOSJ9fQ==@\u00a0\u00bb header_2_font_size_phone=\u00a0\u00bb32px\u00a0\u00bb locked=\u00a0\u00bboff\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb]<\/p>\n
VISITEZ-NOUS<\/span><\/h2>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
Onze productenPROCESSUS DE PRODUCTIONM\u00c9THODE DE FABRICATION DU JAMBON GANDASeuls trois ingr\u00e9dients sont utilis\u00e9s pour produire le jambon Ganda s\u00e9ch\u00e9 naturellement : du porc, du sel marin et 12 mois de patience. Il ne contient ni nitrite, ni ar\u00f4me, ni colorant. Le processus artisanal de salage \u00e0 sec et de maturation naturelle permet d\u2019obtenir un ar\u00f4me sp\u00e9cifique et riche.Le processus de production est enti\u00e8rement bas\u00e9 sur la m\u00e9thode traditionnelle des \u00e9leveurs de porcs. Les jambons s\u00e9lectionn\u00e9s sont livr\u00e9s et inspect\u00e9s pi\u00e8ce par pi\u00e8ce pour v\u00e9rifier leur qualit\u00e9. Les jambons sont exclusivement frott\u00e9s avec du sel marin, \u00e0 la fois m\u00e9caniquement et manuellement. Entre-temps, ils sont mass\u00e9s et reposent dans les chambres de salaison \u00e0 une temp\u00e9rature de 2 \u00e0 4\u00b0C. Nous nettoyons les jambons s\u00e9ch\u00e9s par soufflage et les suspendons \u00e0 des crochets sur des cadres \u00e0 jambon, sans les empiler comme dans le processus de salaison industriel. La viande m\u00fbrit pendant 2 mois dans des salles de maturation r\u00e9frig\u00e9r\u00e9es avant d\u2019\u00eatre lav\u00e9e.Le jambon Ganda est suspendu dans des s\u00e9choirs l\u00e9g\u00e8rement ventil\u00e9s \u00e0 une temp\u00e9rature de 17\u00b0C. La combinaison d\u2019\u00e9l\u00e9ments de refroidissement, de la ventilation et d\u2019une temp\u00e9rature constante acc\u00e9l\u00e8re le s\u00e9chage des jambons. Apr\u00e8s 10 semaines de s\u00e9chage, on frotte […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":1662,"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-2094","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\n
Processus de production - 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=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Processus de production - Ganda\" \/>\n<meta property=\"og:description\" content=\"Onze productenPROCESSUS DE PRODUCTIONM\u00c9THODE DE FABRICATION DU JAMBON GANDASeuls trois ingr\u00e9dients sont utilis\u00e9s pour produire le jambon Ganda s\u00e9ch\u00e9 naturellement : du porc, du sel marin et 12 mois de patience. Il ne contient ni nitrite, ni ar\u00f4me, ni colorant. Le processus artisanal de salage \u00e0 sec et de maturation naturelle permet d\u2019obtenir un ar\u00f4me sp\u00e9cifique et riche.Le processus de production est enti\u00e8rement bas\u00e9 sur la m\u00e9thode traditionnelle des \u00e9leveurs de porcs. Les jambons s\u00e9lectionn\u00e9s sont livr\u00e9s et inspect\u00e9s pi\u00e8ce par pi\u00e8ce pour v\u00e9rifier leur qualit\u00e9. Les jambons sont exclusivement frott\u00e9s avec du sel marin, \u00e0 la fois m\u00e9caniquement et manuellement. Entre-temps, ils sont mass\u00e9s et reposent dans les chambres de salaison \u00e0 une temp\u00e9rature de 2 \u00e0 4\u00b0C. Nous nettoyons les jambons s\u00e9ch\u00e9s par soufflage et les suspendons \u00e0 des crochets sur des cadres \u00e0 jambon, sans les empiler comme dans le processus de salaison industriel. La viande m\u00fbrit pendant 2 mois dans des salles de maturation r\u00e9frig\u00e9r\u00e9es avant d\u2019\u00eatre lav\u00e9e.Le jambon Ganda est suspendu dans des s\u00e9choirs l\u00e9g\u00e8rement ventil\u00e9s \u00e0 une temp\u00e9rature de 17\u00b0C. La combinaison d\u2019\u00e9l\u00e9ments de refroidissement, de la ventilation et d\u2019une temp\u00e9rature constante acc\u00e9l\u00e8re le s\u00e9chage des jambons. 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