Much more to pork than only spare-ribs

In Belgium pork is by far the kind of meat that gets eaten most, together with chicken. Well-known pork meat preparations are cutlet, minced, bacon, sausage and ham. The flat ribs, better known as “spare-ribs, are a must if you want your barbecue to be a success. It is also common knowledge that each and every bit of a pig is used for consumption, even pigs blood. A Belgian speciality, especially eaten in winter, are black sausages, in Flemish also called “bloedworsten”, or “blood sausages” translated literally. 

Pork carvers

AMNIMEAT (2.03-2.04-2.05 - 2.06-2.07)
rue Ropsy Chaudron 24, boîte 5 
1070 Bruxelles
T. 02/ 524 00 18
F. 02/ 527 22 87
E-mail

FLORU WILLIAM N.V. (2.16)
Ropsy Chaudronstraat 24, B.45
1070 Anderlecht
T. 02/ 523 76 42
F. 02/ 523 02 65
E-mail

 

GRADE Frères.(2.12)
Demerlaan 19
3270 Scherpenheuvel
T. 02/ 527.43 53
F. 02/ 521 36 24
E-mail