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.