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PGI — Nord-Pas-de-Calais
Ail fumé d'Arleux
“Ail fumé d'Arleux is the scent of the northern summer falling asleep in the chimney...”
Vegetable from Nord-Pas-de-Calais, PGI (IGP) since 2013.
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AI-generated illustration
PGI — Nord-Pas-de-Calais
“Ail fumé d'Arleux is the scent of the northern summer falling asleep in the chimney...”
Vegetable from Nord-Pas-de-Calais, PGI (IGP) since 2013.
AI-generated illustration
In the heart of the Sensée valley, in the small village of Arleux, an age-old tradition has taken root over the centuries: garlic has been cultivated here for more than two hundred years, with departmental statistics from 1804 already mentioning “the garlic and onions of the Arleux marsh”. In the 19th century, farmers in this northern region perfected a simple yet revolutionary technique, described as early as 1890 under the name of saurissage: smoking garlic to preserve it throughout the long winter months. In farmhouse chimneys, beneath the rafters of barns, spring pink garlic — the local variety known as “Ail du Nord” — was slowly transformed into a reddish-brown treasure, perfumed with peat and wood.
Born of the necessity to preserve the harvest, this practice quickly became an art. Families passed down the secrets of smoking from generation to generation — the precise moment for harvesting, the initial drying, the exact duration of smoking, and the selection of the finest aromatic herbs. Arleux soon became famous throughout the Nord as the capital of smoked garlic.
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In the 20th century, the decline of traditional agriculture threatened this tradition with extinction. As early as 2002, the municipality of Arleux initiated steps to protect the product against counterfeiting, and in June 2004 producers joined forces within the Groupement des Producteurs d'Ail Fumé d'Arleux to champion this know-how. The Protected Geographical Indication (PGI), obtained in 2013 at European level, finally recognised the uniqueness of this iconic product. Every year, on the first weekend of September, the village of Arleux hosts the Foire à l'ail fumé, which has brought together producers and enthusiasts stocking up on garlic for the winter ever since its creation in 1962.
Appearance
characteristic reddish-brown skin, resulting from at least seven days of smoking over peat embers (or lignite, sawdust, and short straw); impeccably preserved bulbs, traditionally presented in artisanal plaits of 3 to 120 heads depending on the chosen format, reminiscent of the garlands that once adorned farmhouse kitchens.
Aroma
powerful and enveloping smoky aroma, notes of peat mingled with a touch of honeyed sweetness.
Taste
strong to pungent flavour, highly aromatic, with a pronounced taste and a distinct smoky aftertaste.
Texture
firm, intact bulbs, dense cloves that peel easily thanks to the prolonged drying.
The garlic is carefully packaged (plaits, bunches, or nets), ready to journey to kitchens across France.
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Ail fumé d'Arleux is cooked just like white garlic, but offers an additional flavour dimension. Crushed into a potée picarde, it enriches winter stews. Thinly sliced, it accompanies charcuterie and cheeses. Roasted whole in a cocotte with olive oil, it becomes a delicacy. Even raw, finely sliced, it brings a surprising flavour to summer salads.
It pairs most delightfully with Potjevleesch (Flemish terrine), carbonnade à la flamande, and flamiche au Maroilles, and marries naturally with northern bières de garde.
Since: 2013
Area covered: Historic basin of the Sensée valley: 35 communes in Nord and 27 communes in Pas-de-Calais
Key requirements: Spring pink garlic variety of the 'Ail du Nord' type. Harvested at maturity (from mid-July). Drying and smoking for a minimum of 7 days each, smoked over peat/lignite/sawdust. Hand-plaited (3 to 120 heads). Strict traceability and quality control.
No producer is listed for this product yet.
