Recipe
🍽️ DINNER
Judd mat Gaardebounen
Luxembourg's national dish: smoked pork collar simmered tender and served with a creamy broad-bean stew.
Luxembourgish · medium · serves 6
prep 20 min · cook 120 min
~1035 cal · 80g protein · 78g carbs · 42g fat · 19g fiber · 5g sugars · 17g sat fat (estimated, per serving)
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Judd mat Gaardebounen, smoked pork collar with broad beans, is as close to a national dish as Luxembourg has, the plate the country reaches for on national holidays and family Sundays. The "Judd" is a cut of pork neck and lightly smoked, and it anchors an old-fashioned meal that speaks of farmhouse cooking.
The method tames and transforms the meat. The salted collar is first soaked to draw out excess salt, then gently poached for hours until it is tender enough to fall apart, and it is served over a stew of broad beans (the Gaardebounen) bound with a little cream and bacon. Boiled potatoes round it out.
For a small country wedged between France, Germany, and Belgium, it is a proud statement of a distinct Luxembourgish identity at the table. Rich, smoky, and generous, it is cold-weather food that turns up whenever Luxembourgers want to celebrate who they are.
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Make it yours
✓ Naturally egg- and nut-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 6
2.5 lb smoked pork collar (judd)
Hard to find? smoked pork shoulder or a smoked gammon joint - judd is collar, cured and smoked; a smoked gammon is saltier, so soak it first and taste the broth before seasoning
4 cups broad (fava) beans, shelled
4 oz bacon, diced
2 tbsp flour (for the sauce)
1/2 cup cream (for the sauce)
1 onion
1 each carrot and leek (for the poaching broth)
1/3 cup dry white wine (for the sauce)
1 bay leaf
1 tsp savory
Instructions
1
Soak the smoked pork in cold water for a few hours to reduce the salt, changing the water (skip for seitan).
✎ Chef’s note
Smoked collar can be very salty. Soaking it well first, and using the poaching broth sparingly, keeps the finished dish balanced.
2
Poach the pork with the onion, carrot, leek, bay, and savory for about 90 minutes, until fork-tender, then keep the broth.
3
Fry the bacon (or mushrooms), stir in the flour to make a roux, then whisk in the white wine, some of the broth, and the cream to make a light sauce.
4
Add the broad beans and simmer 15 minutes, until tender and the sauce has thickened.
5
Slice the pork and serve over the creamy beans with boiled potatoes.
Luxembourg City tradition.
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🌏 While it simmers, know your destination
📍
Luxembourg City. Even the name is argued over. One theory derives judd from the Spanish judia, meaning bean, which would make the dish beans with beans, and nobody has settled it. The rest of the table borrows openly from both neighbours: river fish fried whole, black pudding with apple, and quetsch plum tart.
🗺️
Luxembourg. Judd mat Gaardebounen is tied to one village, Gostingen, whose inhabitants are nicknamed Bounepatscherten, bean-madmen. The smoked pork collar is soaked, then simmered with leeks, carrots, celery and cloves, often with Moselle wine, and served with broad beans. The word judd has no settled etymology, though one theory derives it from the Spanish judia, meaning bean.
🌍
Europe. Europe has written a great deal of its food into law. A regulation of 1992 created the protected designation of origin and the protected geographical indication, tying a name to a place and a method, and an EU evaluation published in 2021 counted more than three thousand registered names across those schemes, from cheeses and hams down to particular shapes of bread.
The story behind this dish is up top, worth a read while the pot works.
More from Luxembourg
Kachkéis (Luxembourg Cooked Cheese)Aged curd melted down on the stove with butter and caraway into a glossy, tangy spreadable cheese, poured out to set and eaten on bread with mustard.
BouneschluppA green bean soup with potato and smoked sausage, the national soup of Luxembourg.
QuetschentaartA shortcrust tart of sharp quetsch plums under a cinnamon dusting, Luxembourg's classic late-summer bake.
Browse all Luxembourg recipes →
Good to know
You’ll need: Whisk.
Storing it: Stews and braises keep 3 to 4 days refrigerated and often taste better the next day. Reheat gently, adding a splash of water if it has thickened.
Make it a Luxembourg meal
QuetschentaartDessert
BouneschluppLunch
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Frequently asked questions
What is Judd mat Gaardebounen?
Luxembourg's national dish: smoked pork collar simmered tender and served with a creamy broad-bean stew.
Where does Judd mat Gaardebounen come from?
Judd mat Gaardebounen is a Luxembourgish dish from Luxembourg City, Luxembourg.
Can Judd mat Gaardebounen be made vegan, gluten-free, or dairy-free?
This Judd mat Gaardebounen recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Judd mat Gaardebounen safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Judd mat Gaardebounen take to make?
About 140 minutes total (20 minutes prep, 120 minutes cooking), serving 6.
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