FLAME start the new year with a qualification round for the Flemish traditional local products. Five traditions, with diverse flavours and origin, be added to the list, including Ostend zeebeschuit and grotchampignons from Riemst.
Local products enjoy great appreciation because of their guaranteed authenticity. The preservation of certain traditional production methods and the use of products of the own region speaks to people.
Three times per year the Flemish Centre for Agro and Fisheries (VLAM) on the round and award a selection of traditional food products with the Flemish erkenningslabel regional product. Since today new on the list: Ostend zeebeschuiten, Halse slums, pancakes, Limburg liverwurst and grotchampignons from Riemst.
The zeebeschuiten, also known as scheepsbeschuiten called, are hard cakes based on flour, water, salt, and fat, this is how FLAME the delicacy. The ingredients together to a firm and chewy dough is kneaded, rolled out, stretched out, pinned it in a warm oven.
The Halse hut belongs to the family of the babelaars, babelutten and lekkies: candy on the basis of sugar, kandijsiroop, glucose and butter. They are soft, crumbly, and advance two months aged.
Geuteling is still the best described as a solid pancake, on the basis of a simple yeast dough, baked in an oven. A pinch of salt and cinnamon into the dough for extra flavor.
Also the Limburg liver sausage – slightly spicy, Hilly wise is a traditional speciality and glory, in particular on the sandwich in Hoeselt and its surroundings.
In total already more than 200 local products, both drinks, meat, fish, dairy, vegetables, fruit and sweets, the label of regional product. The label allows consumers the local products recognize. Moreover, the producer also recognition for his work.
The label is awarded, the Flemish traditional, local products on five criteria: they must be prepared with resources from the own region, they are by the local population or by a broader public, accepted as a traditional regional product, and they are crafted according to the streektraditie and in their region of origin. And the flavours must be at least 25 years. The products are then submitted to a panel of judges that the label to assign. (DB)