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The recognition is a first for the Belgian meat processing industry.
Genuine potjesvlees contains three different types of meat in a bed of gelatin: chicken, veal and rabbit. The recipe originated in the 14th century.
Earlier Belgian endives or chicory from Brussels, Matten or Mats’ Tart from Geraardsbergen and grapes from Flemish Brabant received European recognition as a regional product.
Flandersnews.be / Expatica