View source for Potjesvlees uit de Westhoek (Westhoek potted meat)

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|title=Potjesvlees uit de Westhoek (Westhoek potted meat)
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|keywords=#jelly #veal #rabbit #chicken #stock #celery #leek #carrot #lemon #onion #caramel 
|hashtagrev=12032020
|description=Indication Géographique Protégée/Beschermde Geografische IGP/BGA Potjesvlees uit de Westhoek is a slightly sour Belgian meat preparation in..
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[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Potjesvlees uit de Westhoek]]
'''[[Template:Indication Géographique Protégée/Beschermde Geografische Aanduiding|IGP/BGA]] Potjesvlees uit de Westhoek ''' is a slightly sour Belgian [[meat]] preparation in [[jelly]] containing three types of white [[meat]], i.e.
[[chicken]], [[veal]] and [[rabbit]]. At least 60 % of the product is made up of [[meat]] and 40 % of [[jelly]].  The light-coloured [[jelly]] is transparent and contains both large and small pieces of cooked white [[meat]], possibly
with bone. The colour of the [[meat]] can range from very bright white to greyish white. Slices of [[lemon]] can be used
as a garnish. The [[jelly]] may contain pieces of [[onion]], [[carrot]], [[leek]] or [[celery]].  
The dominant taste of ‘Potjesvlees uit de Westhoek’ is that of the cooked white [[meat]] and its [[stock]]. The [[jelly]] has
a slightly sour taste.

'''Raw materials'''

‘Potjesvlees uit de Westhoek’ is prepared using the following ingredients:

[[Meat]]:

— [[chicken]] (maximum of 70 %)

— [[rabbit]] (minimum of 15 %)

— [[veal]] (minimum of 15 %)

[[Jelly]]:

— water

— acidic ingredients: [[lemon]] and/or white [[wine]] and/or [[vinegar]]

— [[gelatin]]: a maximum of 100 g per litre of cooking liquid

Aromatic ingredients:

— the following [[vegetables]] are added: [[onion]], [[carrot]], [[leek]] and [[celery]]

— the following [[herbs]] may be added: [[thyme]], [[bay]], [[parsley]], [[cloves]], [[cardamoms]], [[coriander]] and [[curry]]

— [[pepper]] and/or [[cayenne pepper]]

— [[salt]]

The preparation does not contain any colouring substances or preservatives.

'''Specific steps in production that must take place in the defined geographical area'''

All stages in the preparation of ‘Potjesvlees uit de Westhoek’ are carried out within the defined area:

— the preparation of the [[stock]]

— the cooking of the [[meat]]

— the preparation of the [[jelly]]

— the finishing

'''Concise definition of the geographical area'''

The area of production is the ‘Westhoek’ and the neighbouring coastal municipalities in the Belgian province of
West Flanders. The area comprises the following municipalities: Koksijde, Nieuwpoort, De Panne, Veurne, Alverin
gem, Diksmuide, Koekelare, Poperinge, Vleteren, Lo-Reninge, Houthulst, Kortemark, Heuvelland, Mesen, Ieper, Lan
gemark-Poelkapelle, Staden, Hooglede, Zonnebeke and Wervik.

'''Specificity of the geographical area
'''
‘Potjesvlees uit de Westhoek’ is inextricably linked to the area. It is based on a local household recipe derived from
very old [[jelly]] dishes. The knowledge of how to make it, which has been handed down by Westhoek housewives
over the centuries, has made ‘Potjesvlees uit de Westhoek’ a typical home-made dish served at fairs. The use of
[[chicken]], [[rabbit]] and [[veal]] suggests a festive preparation which, from the 19th century until after the Second World
War, ordinary people could afford only once or twice a year. It was particularly suitable as a dish for summer fairs
as it could be prepared in advance in large quantities, while the addition of acidic ingredients imparted a fresh taste
and helped to preserve the product.

The adoption of the recipe after the Second World War by local butchers who offered ‘Potjesvlees uit de Westhoek’
in their shops allowed the dish to develop from a food served at fairs to a high-quality charcuterie product supplied throughout the year by butchers and [[meat]] producers alike, both as a sandwich filling and as a meal in its
own right.
The Westhoek, near the Belgian coast, is a prime tourist region with a number of strong culinary traditions, including ‘Potjesvlees uit de Westhoek’.

'''Causal link between the geographical area'''

The link to the geographical area is based on the specific characteristics of ‘Potjesvlees uit de Westhoek’ derived
from the local know-how. ‘Potjesvlees uit de Westhoek’ and its renown are intrinsically linked to the region and its
tourism.
In their 1995 book ‘''De Belgische keuken''’ (Belgian cuisine) Dirk De Prins and Nest Mertens drew a link between the
household recipe of ‘Potjesvlees uit de Westhoek’ and the Spanish occupation of Belgium in the 16th century. The
cold, sour preparations of river [[fish]] known as ‘escavèches’ in Wallonia and ‘Potjesvlees uit de Westhoek’ are both
closely related to the Spanish ‘escabeche’.

Specialists have increased awareness of this household recipe, taking ‘Potjesvlees uit de Westhoek’ to trade competi
tions and winning awards at events such as Slavakto in Utrecht (1994) and Meat&Fresh Expo in Belgium (2009).
In order to raise the profile of their traditional product still further, the local butchers decided to set up the trade
association ‘Orde van het Potjesvlees uit de Westhoek’ (Order of the Potjesvlees uit de Westhoek) and to file a joint
application for recognition of ‘Potjesvlees uit de Westhoek’ as a traditional Flemish regional product. This recogni
tion was granted in September 2008.

Although the product is produced on a small scale and is sold mainly in the local area, its specific characteristics
and its renown have given ‘Potjesvlees uit de Westhoek’ an important culinary role in the West Flanders tourist
region of the Westhoek. Both Toerisme Vlaanderen, the official Flanders tourism authority, and Westtoer, the Prov
ince of West Flanders tourism body, have recognised the significance of ‘Potjesvlees uit de Westhoek’.

— Through the association Tafelen in Vlaanderen (Eating out in Flanders), Toerisme Vlaanderen included ‘Potjesv
lees uit de Westhoek’ in its 2011-2012-2013 action plan for the promotion of food, drink and eating out in
Flanders.

— The tourist brochure ‘West Flanders for Dummies’ mentions ‘Potjesvlees uit de Westhoek’ as a representative
product of the Westhoek.

— The provincial site www.streekproductwestvlaanderen.be lists all producers of ‘Potjesvlees uit de Westhoek’ and
jars of the product are included in gift hampers.

In addition, its renown and its significance for tourism are borne out by references in national and international
tourist guides. For instance, it is included on a map of regional dishes and products in the 1999 Michelin Tourist
Guide ‘Belgium/Grand Duchy of Luxembourg’, in the 1995 Ippa guide to Belgian regional dishes and in the guide
to regional products published by De Rouck in 2008.

The product has featured in a number of specialist Flemish publications such as ‘''Vlaamse gerechten''’ (Flemish
dishes) from 1975, ‘''De kleine Culinaire encyclopedie van Vlaanderen''’ (The short culinary encyclopaedia of Flan
ders) from 2009 and recently in the 2010 publication ‘''De oude Belgen in de keuken''’ (Ancient Belgians in the
kitchen).

It has appeared in various programmes on national television: Jeroen Meus, a famous Flemish TV chef, presented
the product on the popular late-evening show ‘De laatste show’ and it has featured in travel programmes on the
Westhoek.  References to ‘Potjesvlees uit de Westhoek’ can also be found on line: on news sites, in recipes, on menus, at fairs,
etc.
Although the Westhoek shares this tradition with the neighbouring region of French Flanders, which is known as
Nord-Pas-de-Calais in France, the French ‘pot’je vleesch’ is very different from the recipe used in the Westhoek. In
French Flanders [[pork]] is always added to the preparation which is browned, sometimes using [[caramel]].

'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=9053 The European Commission]'''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:Prepared foods]]
[[Category:PDO-PGI-TSG ingredients]]

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