EuroFoodArt at Horeca Expo, visiting to learn more
As I announced some time ago, the EuroFoodArt campaign and the PGI and PDO products were indeed present — and very well represented — at Horeca Expo. Of course, I went there to take a closer look. And I obviously couldn’t resist the temptation to taste quite a few things (without overdoing it), while learning some interesting facts and discovering unusual pairings. A visit that is always very inspiring.
Creativity above all
Walloon PGI and PDO products enjoyed a prime location in the Chef’s Place, with particularly careful presentation. There were, of course, simple tastings of sliced products, but also several culinary pairings prepared especially for the occasion. For example, I already knew that Herve cheese pairs perfectly with honey. However, I had the opportunity to discover the combination of Escavèche de Chimay and Plate de Florenville, which works wonderfully well.
Above all, I took the time to (re)discover each product in detail. I’m happy to share them with you, because “knowing them better” also means “offering them better to your customers.” Here are the products in detail, along with some additional information gathered on site.
Fromage de Herve PDO
Produced since the Middle Ages, Fromage de Herve PDO is the result of efforts to preserve surplus milk until early winter by fermenting traditional “maquée”. This cheese, with its strong character, offers intense aromas and a smooth, homogeneous texture. It is made from raw or pasteurised cow’s milk from animals raised on the Plateau de Herve near Liège.
Beurre d’Ardenne PDO
The only butter in Belgium to hold PDO status since 1996, Beurre d’Ardenne is made from pasteurised milk from cows raised exclusively in the Belgian Ardennes. Available salted or unsalted, it stands out for its fresh, generous and authentic taste. Churning and maturation must take place within the defined geographical area.
Jambon d’Ardenne PGI
Produced exclusively in the Ardennes, a region of emblematic forests, Jambon d’Ardenne (PGI since 1996) is a dry-cured ham with a pronounced salty flavour and a melt-in-the-mouth texture. A traditional product shaped by nature, climate and human know-how.
Saucisson d’Ardenne, Collier d’Ardenne, Pipe d’Ardenne PGI
These sausages, recognised as PGI since 2017, are smoked over beech and oak wood with juniper berries, then dried.
The saucisson is elongated. The pipe has the same shape but is smaller, while the collier has a circular shape.
Pâté gaumais PGI
Dating back to the 19th century in the Gaume region, this pâté is a yeasted dough baked in the oven, filled with choice cuts of pork marinated in white wine or vinegar with spices and herbs. Pâté Gaumais has been protected by PGI status since 2001.
Plate de Florenville PGI
Recognised as PGI in 2015, this potato variety is distinguished by its fine, melting texture, delicate flavour and light nutty note. Elongated and slightly flattened, it has pink skin and yellow flesh. Excellent in salads, steamed or in soups: even after long cooking, it remains intact.
Walloon PDO and PGI wines
Walloon vineyards now cover around 105 hectares, with a steadily growing number of winegrowers.
Currently recognised are:
- PDO
- Côtes de Sambre et Meuse (since 2006)
- Crémant de Wallonie (since 2009)
- Vin mousseux de Qualité de Wallonie (since 2009)
- PGI
- Vin de Pays des Jardins de Wallonie (since 2006)
- PDO and PGI wines are available as still and sparkling wines.
Escavèche de Chimay PGI
A cold preparation of cooked fish, coated in a vinegar and onion sauce, obligatorily packaged in jars, traditionally stoneware. This know-how has been passed down through generations in the south of Hainaut.
Saucisson Gaumais PGI
The second-to-last Walloon product to obtain PGI status (in 2024), Saucisson Gaumais exists in several traditional forms: saucisson, baudruche, collier or pipe. Made exclusively from lean pork and pork fat, it stands out for its taste and strong regional character.
Walloon honey PGI
The newest member of the PGI family (February 2025), Walloon honey is harvested exclusively in Wallonia. A reflection of the seasons and local flora, its aromas evolve from spring to summer. The fine, creamy crystallisation results from recognised local beekeeping expertise.
My 20/CENT
More generally, showcasing interesting products on my platform is fully in line with my ambitions. I hope to inspire you with ideas for product ranges and quality items to highlight for your customers.
This visit once again confirmed that, with each edition, I learn more about PDOs, PGIs, the products and their local producers. And let’s not forget that promoting our local products is not just a strong current trend: above all, it is a concrete and meaningful way to support our producers and our terroir.
PS: As a reminder, the EuroFoodArt campaign aims to promote products labelled PDO and PGI. Under the slogan “European excellence is an art”, it highlights the know-how and richness of Europe’s food heritage. More information can be found at: https://eurofoodart.eu
EurofoodartLabel Horeca ExpoEurope