To qualify, production must take place entirely in those areas, from milking of the cows, through to churning and, final maturation of the butter, and may be made by churning milk, cream or a mixture of both. The final product must be of at least 82% butterfat and butyric acid.
- Beurre d'Ardennes AO info (French) OMPI Resources
- Beurre d'Ardennes Profile, European PDO/PGI Database, European Commission
- "Archived copy" (PDF). Archived from the original (PDF) on 25 May 2010. Retrieved 28 June 2010.CS1 maint: archived copy as title (link), APAQ-W
- Agency for Wallonian Agricultural Produce (APAQ-W) - Butter Product Search Archived 6 July 2011 at the Wayback Machine (French)
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