Deli Market · Dry-Cured Ham
Ganda Ham
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It's dry-cured and air-dried like a Spanish jamón rather than cooked like most Belgian deli ham — an unusual technique for the region.
Thin, deep-red slices of dry-cured ham, mild and slightly sweet, sold at Ghent's food markets and delis and eaten folded onto fresh bread or rolled around melon as a quick market snack.
Why it's made this way: Ghent producers adapted Mediterranean-style dry-curing to the local pork supply, giving the city its own take on a technique more associated with Italy and Spain than Flanders.
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