Crisp outside, soft and full of flavour inside: the brown shrimp croquette demands far more precision than it appears to.

Seeds, water, vinegar and a grinding secret: behind Belgian mustard lie longstanding producers and very different flavours.

Beneath its golden crust, pâté gaumais holds real pieces of marinated pork. A 19th-century speciality that became protected regional heritage.

Belgium's only PDO butter, Beurre d'Ardenne connects milk, pastures and processing within one region.

Salted, matured, sometimes smoked and slowly dried: Jambon d'Ardenne builds its flavour through patience and holds a protected geographical indication.

Small in size, immense in flavour: brown shrimp concentrate the sea's briny character and expertise that starts as soon as the nets come aboard.

Neither jam nor jelly, sirop de Liège concentrates fruit and the memory of Walloon orchards in a dark, dense and deeply satisfying spread.