Like every year, the Corporation of Butchers Charcutiers Traiteurs de Liège et Surroundings organizes its competition for the best boudin, BoudinWall. If, like last year, the winner is located outside the walls of the Cité ardente (in Verviers this time), it is the Walmag butcher’s shop, located rue Buisseret 46, which makes the best black pudding in the city.
With a good 6th place, Sébastien Clair, who took over the establishment two years ago, sticks to the original recipe: with the famous marjoram from the slopes of the Citadelle and enclosed in natural pork casing. “There is also a proportion to respect between fat and lean pork.c”, he explains to us. Count on €17 per kilo, which is reasonable compared, for example, to Aubel white pudding sold for around €20 in supermarkets… and which does not contain the famous local marjoram which makes this charcuterie so typical.
Also note (on the fancy side) the good ranking of the grilled blood sausage with foie gras and chanterelles from the Schmitz butcher’s shop, rue Saint-Gilles.
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