Deli Snack · Meat Aspic
Kip-Kap
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Despite the name sounding like it means 'chicken,' traditional Kip-Kap contains no chicken at all — it's pork and organ meat set in a vinegar aspic.
Chunks of seasoned pork, often with liver or other offcuts, are set in a tangy, vinegar-spiked gelatin and sliced thin for sandwiches. Limburg delis and market butchers sell it by the slice for lunch on bread.
Why it's made this way: It grew out of the same nose-to-tail thrift as other Flemish charcuterie: a way for local butchers to use pork trimmings that would otherwise go to waste, preserved with vinegar and gelatin instead of smoke or salt.
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Part of World of Street Food — 690 dishes from 118 countries.
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