Molse Kipkap (traditional minced meat)
In Mol the kipkap is very fine, delicately spiced and slightly tangy. The composition is different from other regional kipkap such as Brussels kipkap, through the use of types of meat other than pig's head meat. This makes the kipkap drier.
Newspaper cuttings from the end of the nineteenth century show that 'kipkap' was a highly desirable product and much enjoyed at fairs and parties through the years. High-end butcher's Nuffel uses pork, as well as beef and veal in his Molse kipkap, which makes it drier and more meaty than elsewhere in Flanders.
Contact details
Topslagerij Van Nuffel high-class butcher's
Kloosterstraat 3
Town Centre
014 31 12 93