Potjevleesch

The name is Flemish

Potje = small pot Vleesch = meat thus potted meat

Traditionally chicken, veal and rabbit cooked with herbs, juniper berries and aspic and left to set.

It is always served cold, and normally accompanied by chips and salad.

The meats can be cooked on or off the bone.

Each butcher has his own take on this dish, so it can be fun trying the various varieties.

Due to the way it is prepared, it has quite a long shelf life (up to a couple of weeks).

It can also be found in supermarkets and speciality shops, where it is sold in sealed jars, with the obvious advantages of extended shelf life.

For some unknown reason, the 'Belgian Flemish' often add an 's' to the word, as in 'Potjesvleesch' and pronounce it so.

There is a closely related dish to be found in the area around Watou and Poperinge which is 'Hennepot'. This contains only chicken and also has a more acidic taste due to the addition of lemon.