Belgium's world famous Ganda Ham

For the production of the naturally dried Ham, only 3 ingredients are used: pork, sea salt, and a lot of time. No nitrites, flavorings, or coloring are added. The traditional process of drying salts and natural ripening have a specific and rich aroma as a result. The Ham is dried and matured naturally for a minimum of 10 to 16 months.

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The name Ganda comes from the Old-Celtic name for the city of Ghent and indicates the confluence of the rivers Leie, Schelde, and Lieve. Today the Ham is a Flemish regional product recognized by the Flemish Center for Agro and Fisheries Marketing. Ganda Ham is rich in biologically valuable proteins and also contains little fat, most of which consists of unsaturated fatty acids. The Ham is used in all kinds of typically Belgian recipes.

Ganda, the company that produces the Ham, works with around 44 employees delivering 3350 hams a week. In 2012, the Ganda Ham was awarded a Gold Star Superior Taste Award from the International Taste & Quality Institute for its exceptional Taste. So whenever you are in Belgium try to get hold of this extraordinary delicacy, unless you are a vegetarian of course.