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Ardennes Dry Ham ("Jambon sec des Ardennes") is not the same as "Ardenne Ham" ("Jambon d'Ardenne") which is from Belgium.

To make it, the pigs used must be born, raised and slaughtered in the French départment called Ardennes, and fed a diet of at least 75% cereal.

Salt is rubbed into the hams by hand. The salt will actually be a mixture of salt, sugar, Potassium nitrite and spices including juniper berries. The hams are then cured for a minimum of 45 days for small ones, up to 270 days for large ones. The entire process, curing and then aging, takes a minimum of 9 months.

They are not smoked.

The hams can be bought boned or boneless, whole, sliced or in portions or smaller pieces. The smaller pieces are called "Noix de jambon sec des Ardennes."

Ardennes Dry Ham received its European PGI status on 18 October 2001. The PGI is administered by the "Association Ardennes de France" in Charleville-Mézières, France.

The Ardennes area in Europe extends from south-western Belguim into a pocket of north-eastern France, forming a large circle with Chimay, Belgium at the north, and Orval, France in the south. The ham must be made in the French portion of the Ardennes.

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Protected Geographic Indication

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