Of filet d’anvers to Ghent mustard: nine new Flemish regional products recognised

In the last qualification round this year, the Flemish Centre for Agro and Fisheries (VLAM) nine products is officially recognized as a Flemish traditional regional product. Thus, the counter of the total number of recognitions at 221.

© La Confiance

The list of local counts today 47 recognitions from Antwerp, 68, from East-Flanders, 26 from the province of Limburg, 43 from Flemish-Brabant and 37 from West-Flanders. Starting today, get typical products from us as grondwitloof, cuberdons, artisan and Malines the company of nine ‘new’ Flemish delicacies. An overview.

Kontichse specfour

Around 1927 brought biscuitier and Kontichenaar Jos De Backer a filled speculaas-based delicacy on the market. The Kontichse Specfour stands out from other stuffed biscuits by the use of coconut in place of almonds. The brown speculaaskorst is brittle and flavored with cinnamon and Amaretto. You can buy it en bloc or as a small, round pastries.

After a turbulent period during world WAR ii, production was resumed to permanently stop approx. 1960. In 2012, the church, however, the initiative to make the recipe again to diving. A recipe from 1950 was discovered, Kontischse bakers went with it et voila: the Kontichse Specfour is dead, long live the Kontichse Specfour.


Advocaat is an egg liqueur that is both prepared at home as in local likeurfabriekjes. One of those factories was Filliers Distillery, that in 1970, his lawyer based on the original recipe of grandmother Filliers.

This lawyer has a soft, but do not have a current structure and a soft taste. Expect a spicy note grain alcohol in the aftertaste. You can stick it in all the traditional ways to use: as a drink at the coffee, ice cream and cakes; or let us inspire you to new exciting creations!

Ghent mustard

The French court poet Eustache Deschamps regrets in the 14th century that all the food in Flanders with mustard was served. He even wrote a mosterdsausballade with the recurring complaint ‘Toujours, sans demander, moustarde’.

Guys from gent take the mustard still very serious. That is largely due to the well-known mosterdfamilie Tierenteyn, who since 1790 mustard. The are still the descendants of the founder, who watch over the traditional recipe of this dark and fairly liquid mustard. The mustard is made and sold on the vegetable market in the heart of Ghent, in the original winkeldecor from the late 1860’s. There runs many a Gentenaar regularly along to his potty to refill.

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Belgian speculoos

When Leo Borms years ago on the speculaasrecepten and notes of his great-grandfather Joseph Borms came, he decided his old company La Confiance in Baasrode to breathe new life into. That made in the years ’20, already successfully speculoos and gingerbread and doing that again today.

The traditional recipe of La Confiance-speculoos was re-recorded and adapted to a contemporary, organic ingredients. The company attaches great importance to the quality of the wheat flour, therefore, were direct appointments made by the farmer and miller. Fun fact: the farmer on the packaging is also really the man that the flower has grown.

Filet d’anvers

At the house Janssens in Mol since 1930 filet d’anvers smoked. The sale was limited, only the well-off citizens could afford. From the ’50s, the question was, however, greater.

In the early days they made ‘three fillets’. The filet and the muisstuk were sewn together because the pieces of meat from the Different red breed small failure. As the cattle were getting heavier in the next few decades, people used a few of the fillet. These fillets are salted and flavored with juniper berries, bay leaves and cloves. The smoking happens in the family Janssens with beech in the original vaulted rookschouw.

East-Flemish old minimum

The same distillery Filliers produces one hundred and fifty years minimum in Deinze. Does she still “warm”, which means that the company itself, the sugar – one of the most important trendsetters of minimum – about. With rye, wheat and malt is a seizure that first a number of days to ferment, then filtered and then twice distilled to make a fine sugar to obtain. The distillation is done still in traditional copper alambieks. The sugar may then years maturing in American oak barrels.

To East-Flemish old minimum to make mixes Filliers finally the sugar with grain alcohol, jeneverbesdistillaat and spring water. Genevers are a traditional regional product in Flanders and the Netherlands, with a Walloon variant of ‘peket’, and a West German variant ‘genever’.

Glazuurspeculaas of the coast

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On the coast to the passions they would like a little something extra on their biscuits. When bakers years ago, more butter, started to use in their biscuits, it came to the taste, but not the drawing. They began with the form of their cakes to accentuate with icing and that does Bakery Riviera still.

Their klaeskoekjes or spikkelassies, and especially those with frosting, smooth over-the-counter. The baker used no speculaaskruiden, you taste the butter and sugar. They are baked between October and april.


In West-Flanders applies the French proverb, ‘Dans le cochon, tout est bon”. And so also the basic ingredient of zwienemutsen: light cured and then cooked varkensmagen. The cooking water was used to water with pepper and salt, and possibly a lot of laurel, today it is supplemented with extra spices and gelatin.

In love Ostend butcher Johan dobbels-canters the traditional preparation in life: “I have 4 known that the zwienemutsen made ready, meanwhile, I’m the only one in Ostend.’ They’re both cold food into small cubes or strips to the sandwich, when warmed up, or even grilled.

Limburg black pudding

Butcher Molenaers prepares since 1898 Limburg black pudding according to the tradition. The sausage stands out mainly of ‘boudin’ sausages or sausage by its form: that is a typical ring of forty cm long.

The blood sausage is slightly spiced with a touch of thyme and black pepper and it has a solid structure. She is not black, but rather dark red. (Also the reason why the Molenaers and the older population also speaks of ‘roi wos’.) Cold or hot, the customers (and a few gourmet restaurants,) passions the worst in every way.

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