Nutrition
≈ 450 kcalper portion of about 300 g
- Protein31%
- Fat60%
- Carbohydrates9%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
A cold terrine made of various meats cooked in a broth and set in their own gelatin.
- Cuisine
- French (Flemish)
Typical ingredients
- assorted meats
- broth
- vinegar
- spices
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Belgium / France
- Origin
- Belgium / France
Read more
Potjevleesch is a traditional French Flemish dish, which can be translated into English as "potted meat". It is traditionally made in a ceramic dish from three or four different types of meat and held together with natural gelatin coming from the meats used.
Excerpt from the Wikipedia article “Potjevleesch” · version used · CC BY-SA 4.0
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