Potjesvlees from the Westhoek - traditional Flemish regional product

A centuries-old recipe dating back to the 15th century

The knowledge of this dish has been developed for centuries kept by housewives from the Westhoek and grew into a true fairground dish. The three main ingredients, chicken, rabbit and veal, made this a festive dish that the 'common man' could only afford a few times a year.
The advantage of this typical summer fair dish was that you could eat it in large quantities and in a generous amount. could prepare in advance. The addition of acid made it fresh but also ensured a longer shelf life.

A few years ago, this product was recognized as a traditional Flemish regional product after a collaboration between ten local butchers from the Westhoek. They guard the recipe with passion and prepare it to this day in a fixed, traditional way.

Contents: 180 g

Ingredients: Chicken 70%, veal 15%, rabbit, salt, herbs, spices (mustard), vegetables, white wine vinegar, pork gelatin (gelatin, glucose syrup, salt, food acids E270-E260, preservative E202, emulsifier).