Production - Saint Hubert
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Production

St-Hubert factory

how it’s made…

 

Everything starts with a fresh ham. It’s boneless and has an initial weight of 6.5kgs. Because it’s the best part of the ham it’s also called ‘Heart of the Ardennes’ or ‘Coeur d’Ardenne’

 

Because a perfect result requires a perfect basic product, our ham is subject to strict inspection. Afterwards, the ham is dry-salted and a few days later it goes into a soft brine. This brine is carrying the flavours and spices of natural herbs, such as thyme, laurel, cloves, juniper berries, …

The exact recipe remains a well preserved secret

Every craftsman knows that salting a ham is far from easy. In order to preserve, the ham needs to be salted sufficiently. One needs enough salt for conservation, but a too salty ham is worthless and brining through injection is forbidden. The ham is lightly smoked above smouldering oak and birch wood. Afterwards, the ham dries for about 3 months in the clean air of the Ardennes.

 

 

The ham finally receives its beautiful ‘Coburg form’ and is completely rindless. Its rectangular form guarantees a high efficiency and little cutting waste. Our St-Hubert ham is also available in various pre-sliced packages.

Robert Schietse -1958

Robert Schietse -1958

I dreamed that life was joy, I woke up and life was duty, I worked and duty became joy
We ensure an artisanal production process within modern equipment and standards. Every step is meticulously monitored by the Wallonian inspection & certification authority PROMAG. Afterwards, our St-Hubert ham receives the PGI quality label ‘Jambon d’Ardenne origine’.
Juniper Berries

Juniper Berries


Laurel

Laurel


Salt

Salt


Thyme

Thyme


Cloves

Cloves