In Alken, we specialize in smoking. In 2005, we were one of the first cold cuts producers to receive recognition for two of our top products as traditional regional specialties: Filet d'Anvers and smoked beef 'à la flamande.' The key factor in this recognition is our authentic smoking method.

For three generations, we have been lightly curing the meat first, then hot-smoking it with pure beechwood chips. This preparation method guarantees a very tender piece of charcuterie with a delicate flavor.