Visiting a new country means often tasting new food like the national dishes. If you travel to Luxembourg during the early summer that is the time when Judd mat Gaardebounen is traditionally served in restaurants, which prepare Luxembourgish dishes. Translated to English the traditional Luxembourgish dish Judd mat Gaardebounen means Smoked Collar of Pork with Broad Beans.
The linguistic origins of the word Judd are not defined. The Luxembourgish linguist Jean-Claude Muller presented one possible explanation: he theorized that the word potentially comes from Spain. Judia is the Spanish word for bean, which is pronounced “chudia” in Galicia. In this region of Spain, a pork dish served is quite similar to the Judd mat Gaardebounen. By taking a look at the history of the Grand-Duchy of Luxembourg, Muller explains that the Spanish troops who came to Luxembourg in the 16th or 17th century probably introduced that dish.
Preparing the Judd mat Gaardebounen is very time consuming. The first step is to soak the smoked pork collar which takes a few hours. Usually the pork collar is served with beans and other vegetables, which do not need to be the same in every recipe. Often onions, carrots, and celery are used to prepare the dish and to give a different flavour. Boiled potatoes can be served additionally. Before the plate is served, a sauce is added. The sauce contains melted butter, flour and cooking liquid, which is then extracted from the pan in which the meat boiled.
Judd mat Gaardebounen can be accompanied by beer or by one of the many different wines that the region of the “Musel” offers, which are produced along the area of the river Moselle with its many vineyards. The small village of Gostingen, which is part of the commune of Flaxweiler in the south-east of Luxembourg, is related to the dish, because of the good quality of the broad beans. As a result, the people living in the village are called Bounepatscherten.
Written by Gilles Loran – Student in “Learning and Communication in Multilingual and Multicultural Contexts” at the University of Luxembourg