Judd mat gaardebounen or smoked collar of pork with broad beans is a specialty hailing from Luxembourg. It's often dubbed the national dish of this country. The dish is typically made by cooking the pork collar in water with chopped vegetables and herbs such as leeks, carrots, onions, celery, bay leaves, cloves, savory, and peppercorns (with the addition of wine) until the meat becomes tender.

The cooked smoked pork collar is then cut into slices and combined with a creamy sauce based on roux, fresh cream, dry white wine, stock or water, blanched broad beans, bacon, and herbs before it is enjoyed with a side of boiled or fried potatoes.

Early summer is the period when this specialty is traditionally prepared in Luxembourg’s households and restaurants due to the fact that the beans are young, tender, and fresh during the period.