Judd mat Gaardebounen, translated as smoked pork collar with broad beans, is widely celebrated as Luxembourg’s national dish—a hearty, rustic meal that captures the spirit of the country’s agricultural roots and its deep connection to traditional European farmhouse cooking.
This iconic dish features salted and smoked pork collar known as Judd, simmered until tender, then served with a generous helping of Gaardebounen, the beloved broad beans that have long flourished in Luxembourg’s fertile soils.
The beans are typically cooked with onions, bacon, and a creamy white wine–infused sauce, creating a flavorful balance between smoky richness and earthy freshness.
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Luxembourg’s Judd mat Gaardebounen: A Smoky Pork Feast with Broad Beans
Description
Judd mat Gaardebounen, translated as smoked pork collar with broad beans, is widely celebrated as Luxembourg’s national dish.
Background and Origin
The origins of Judd mat Gaardebounen likely trace back to the rural communities of southern Luxembourg, where smoking and salting meats were essential preservation techniques for surviving harsh winters. Pork, which was affordable, accessible, and central to many European peasant cuisines, became a staple protein, while broad beans provided much-needed nutrition and were easy to cultivate.
Over time, what began as simple sustenance evolved into a cherished national speciality. The dish became especially linked with the village of Gostingen, where broad bean fields stretch across the landscape and where local festivals still celebrate the bean harvest.
Historically served during spring and early summer when fresh broad beans were at their peak, Judd mat Gaardebounen eventually became a symbol of community, celebration, and national pride.
Today, it’s a highlight on restaurant menus and a favorite during Luxembourg’s public holidays, an edible reminder of the country’s resilience, agricultural traditions, and love for comforting, farm-to-table flavors.
Ingredients
Instructions
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How to Prepare Judd mat Gaardebounen
- In a large saucepan on high heat, place the pork and cover with enough water. Once it boils, drain the water to remove the saltiness.
- Add the carrot, leek, onion, bay leaf, clove, and thyme. Cover with enough water and bring to a boil. Once it's boiling, lower the heat and allow it to simmer for 1.5 hours.
- Put some water on the fire in a separate pot. Add a pinch of salt. Peel, chop, wash, and boil the potatoes in the salted water for 15 minutes. Drain and set aside.
- Chop the bacon and stir-fry it in a saucepan for a few minutes. Add the boiled potatoes and parsley and mix.
- Cook the beans in hot water for 5 minutes, then drain the beans and set the water aside. Cool the beans in ice water.
- Melt the butter in a saucepan, add the flour, and mix until it turns a light brown roux. Add the water from the beans, season with salt, pepper, savory and add the beans. Let it simmer for 10 minutes.
- Take out the smoked pork and chop it into thick slices. Place in a deep place and add the potato mixture and bean sauce. Garnish with mustard.
Video Credit- Aimee Server–YouTube
Note
Tips for Making Judd mat Gaardebounen
- You can add beef stock to the bean sauce for extra taste.
- Add onions to the bacon and potato mixture as desired.
- You also add other herbs like rosemary.
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Rooted in preservation methods of the past and elevated through generations of home cooking, this beloved national dish continues to unite families, define local identity, and celebrate the flavors of the land. Judd mat Gaardebounen remains a proud symbol of Luxembourg’s culinary soul today.
