Jambon sec des Ardennes

The Jambon sec des Ardennes (lit. French for Ardennes dry-cured ham) is the collective certification mark for dry-cured hams from the French department of the Ardennes, made from pigs' legs purchased from local farmers and processed by salting, drying and aging. This food processing technique is inspired by the farmhouse hams that have always been produced by Ardennes farmers. The brand and trade of this charcuterie were developed over the last thirty years of the 20th century, thanks to the impetus of a charcuterie craftsman, Maurice Roffidal, and then to a confraternity of professional charcuterie processors and gastronomes from the Ardennes. Since 2009, the industry, made up of farmers, charcutiers, associations and local authorities, has been working to gain recognition for this transformation.

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