Montenauer Schinkenräucherei

At Ham Smokehouse of Montenau , everything revolves around family and tradition. This purely Ardennes company has been run by the Rohs family for several generations. Currently, Klaus Rohs, who has been working there since 1968, is there alongside his son Sascha, who joined him 20 years ago. But what makes their Ardennes ham so special?

It all begins with a meticulous hand-rubbing of the meat with a mixture of spices and salt. This process draws out moisture and gives the ham its characteristic flavor. Next, the meat is placed in a maturation room, where it rests for several weeks, or even months, to fully develop its aromas.

The smoking process follows a centuries-old tradition , using beech wood and juniper berries, which give the ham its characteristic taste and aroma. This process lasts at least four weeks, followed by several more weeks of open-air curing. In total, it takes approximately six months for the ham to reach its perfect flavor.

Proud of its roots in eastern Belgium, the company collaborates with a local team that shares the same passion for craftsmanship and quality. A true celebration of expertise and authenticity!