Flanders already boasts no fewer than 186 traditional regional products. The two newcomers in terms of edible heritage are grain jenever from Landen and the Gavers Valeirke biscuit.
Typical, traditional and valuable edible heritage should be cherished. VLAM, the Flemish Centre for Agro and Fisheries Marketing, is taking care of that by promoting the products and services of the agriculture, horticulture, fisheries and agri-food sectors. 'Typical' of Belgium, Flanders or a particular region, 'traditional' stands for passed down the generations and crafted with great skill, love and patience, and 'valuable' refers to the fact that, whether something is world-famous or forgotten, it is always worth remembering. The Ostend shrimp croquettes spring to mind, as do the Ghent cuberdon (nose-shaped sweets) or Limburgse vlaai (pastry consisting of dough and filling).
Those and other Flemish regional products are now being joined by two newcomers. In the shape of Kris Wintmolders' exceptionally smooth and not too strong Landen grain jenever: 20% malt wine, yielding a complex corn taste with a slight touch of juniper. The label features one of Landen's symbols, the white-and-blue water mill. The mash water comes from a spring nearby.
The Gavers Valeirke is a crunchy biscuit flavoured with hazelnuts, almonds and lemon zest and baked by Ineke Demeyer. The name harks back to the statue of a knight who fought in the Battle of Gavere in 1453 and apparently bears a resemblance to a local cabinetmaker, who was called Valeir.
Enjoy!
