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)
rue Ropsy Chaudron 24, boîte 5 
1070 Bruxelles
T. 02/524 00 18, F. 02/527 22 87
info@amnimeat.be

 

 

MIL (1.08)
rue Ropsy Chaudron 24, boîte 43
1070 Bruxelles
T. 02/522 52 16, F. 02/522 52 16

 

 

KESTEMONT (2.06-2.07)
Donderstraat 25
1750 Gaasbeek
T. 02/521 69 33, F. 02/521 69 33

 

 

 

DE VEIRMAN A. & Co (2.14)
rue Ropsy Chaudron 24, boîte 37
1070 Bruxelles
T. 02/522 15 66, F. 02/522 12 50
philippedeveirman@skynet.be

 

 

 

 

 

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

 

 

 

 

 

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

sarah@floru.be