Potjesvlees uit de Westhoek

Traditionally made in the region of Westhoek, Potjesvlees is a typical Flemish product. The original recipe for this Belgian brawn-like cold cut dates back to the 15th century when Potjesvlees used to be served at Maritime Flanders summer fairs and made with lamb, veal and pork trimmings.

Today, Potjesvlees uit de Westhoek is produced throughout the year and made with chicken or rabbit meat and root vegetables, using gelatin as a thickener. It is flavored using herbs such as bay leaf or thyme, while the slightly sour taste of gelatin comes from lemon juice or vinegar. Potjesvlees meat jellies are usually sold in jars and eaten either cold or at room temperature.