Belgian boudin joins EU 'protected list'

The EU has added ‘Boudin blanc de Liège’ (pictured) from Belgium to its register of Protected Geographical Indications (PDI).

‘Boudin blanc de Liège’ is a white pudding made by processing lean meat and pig fat.

During preparation, the mixture must be flavoured with whole leaves of dried marjoram.

The mixture is stuffed into natural casings, resulting in a sausage that is traditionally eaten cold, cut into slices.

The dried marjoram leaves are the defining ingredient in ‘Boudin blanc de Liège’.

The unique characteristics of this Liégeois sausage result from the precise requirements concerning the quality of the dried marjoram leaves and the special care needed during the drying, stripping and storing of the leaves.

Grown in open ground, the leaves, according to one expert, must be harvested before flowering and dried spread out on racks out of sunlight.

Marjoram is part of the cultural identity of people from the southern Belgian province of Liège.

The herb is used to flavour various local dishes such as Liège-style crayfish, calf’s head and meatloaf.

The specific expertise involved in the production of ‘Boudin blanc de Liège’ pre-dates the 20th century and is passed on among Liège butchers, from generation to generation, and through apprenticeship or employment.

This new designation joins the more than 3,691 protected names already listed by the EU.

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