Murielle Courtois has been using traditional artisanal methods inherited from our ancestors to prepare ham since 1988...
In her workshop on the main road to Marvie, she dry salts, smokes with beech wood and matures her hams with care and tradition.
During hunting season, Murielle prepares salted and smoked leg of boar.
Next to her workshop, you will find the shop where her products are for sale.
Traditionally smoked and dried ham on the bone
Topside of ham
Smoked knuckle of ham
Neck of ham
Salted and smoked leg of boar (in hunting season).
The producer's recipe
A typical dish from Luxembourg: Ham, chips and salad.
Put three slices of traditionally prepared ham on a plate (cut thick enough), dress a green salad (or dandelion leaves in season) with vinaigrette and add hard-boiled eggs. Serve with homemade chips.
Farm shop open Monday to Saturday from 9.30am to 12.00pm and 1.30pm to 6.00pm
Closes at 4pm Friday, Sunday and Monday
Stalls at Han market (Friday from 5.00pm to 8.00pm), Bastogne (every other Saturday), Avioth (the first Sunday of the month between April and September) and the Arlon flea market (first Sunday of the month between March and December).