Flanders has added four new products to its list of recognised regional products: the Dilbeek bunny biscuit, Merodegoud (Flemish regional honey from Tessenderlo), two types of speculaas, and Boerke Waas (cooked bacon from Waasland).
In the recognition round of May 2025, four products were awarded the 'STREEKPRODUCT.be' label, meaning that applicants may now use it on their products and in their communication. Flemish Agriculture Minister Jo Brouns (CD&V) announced the news on Wednesday afternoon during a visit to a bakery in Dilbeek – just outside Brussels.
"We should express more pride in Flemish products made by craftsmen and craftswomen. Not everyone gets the recognition just like that – a committee judges this," said Brouns (CD&V). "Flemish regional products are more than delicacies."
"Local anchoring and tradition are important criteria in this. The product must also be widely known in the region," he said. "With that recognition, we also maintain that beautiful tradition of certain products. We must continue to cherish and these crafts."
Flemish minister Jo Brouns (in grey suit) to announce the list of new recognised regional products, at the Bakkerij Bossuyt in Dilbeek, on Wednesday 04 June 2025. Credit: Belga/Maarten Weynants
In a bakery in Dilbeek, Brouns himself baked a few 'Dilbeek bunny biscuits' on Wednesday afternoon. He helped baker Frank Bossuyt and dipped the paws in chocolate. The 'bunny' was first baked in 1986 by Pierre Bossuyt. His son Frank continued the tradition.
The shortbread biscuit refers to the nickname "rabbit lovers" for the people of Dilbeek. Local tradition has it that Emperor Charles unexpectedly stayed in Dilbeek and was served rabbit from a local poacher for dinner – leading to the nickname.
Although the story turns out to be a student’s invention, Bakkerij Bossuyt has been baking the 'Dilbeek bunny biscuit' since 1986. On Wednesday, Frank Bossuyt received a recognition diploma and a STREEKPRODUCT.be sticker from Brouns.
Dilbeek bunny biscuits.
Additionally, Merodegoud received the recognition of 'Flemish regional honey'. The producer also adds another dimension to his honey because he works with the native black honeybee (Apis mellifera mellifera) – an endangered bee species that produces only half to a third of the amount of honey compared to the ubiquitous exotic honeybees. This makes his honey extra special: regional honey made by native honeybees.
Merodegoud.
Speculoos was made Brussels cultural heritage several years ago, but 'white speculoos' is rare in Belgium. "It is distinguished from brown speculoos by the use of white sugar and a minimal amount of speculaas spices. Old recipes from the 1940s show that this variant has a long tradition." A new variant of Aerts speculoos is now being added to the recognised Belgian speculoos: one with almonds.
White speculoos.
Lastly, cooked bacon was a typical slaughter preparation in Flanders for a long time, but it disappeared in many places. In the Waasland area, cooked bacon remained a popular butcher's product. That is why 6 Class Butchers ed forces and developed a recipe based on and with respect for local tradition, offered by Boerke Waas.
Boerke Waas ham.
It is the Sector Group Regional Products of VLAM (Flemish Centre for Agro- and Fisheries Marketing) that awards the STREEKPRODUCT.be label on the advice of an independent assessment committee of food specialists. Products are assessed on five criteria including tradition, regionality and artisanal production.
The Flemish list currently contains 223 products. It includes well-known products such as Geuze-Lambiek, Limburgse vlaai, Geraardsbergse mattentaarten, but also many lesser-known ones. The best-known regional products often also have European recognition.
