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Scamorza fumée, fromage italien à pâte filée fumé au bois

Smoked Italian cheese: scamorza and its cousins

Scamorza, provola, caciocavallo, smoked ricotta: Italy's smoked cheeses, what sets them apart and how to cook with them.

October 2026La Dent du Chat

Rosette de Lyon: what is this Lyon dry sausage?

The great dry sausage of Lyon: where its name comes from, how it is made, and what sets it apart from ordinary dry sausage and from Jésus.

October 2026La Dent du Chat

Prosciutto cotto aux herbes et épices, jambon cuit italien

Prosciutto cotto: what is Italian-style cooked ham?

Italian-style cooked ham: how it is made, its three categories, and what sets it apart from everyday cooked ham and from prosciutto crudo.

October 2026La Dent du Chat

Speck, jambon cru de porc fumé des Alpes italiennes, en tranches

Speck: what it is, where it comes from and how to eat it

The smoked, spiced cured ham of the Italian Alps: what speck is, how it differs from Parma ham, how to eat it and how to store it.

October 2026La Dent du Chat

Croque-monsieur maison gratiné, servi avec une salade verte

Homemade oven-baked croque-monsieur: the béchamel recipe

A homemade béchamel with salted butter, grated cheese, cooked ham and ten minutes in the oven: the bistro-style croque-monsieur recipe, with step-by-step photos.

October 2026La Dent du Chat

Guanciale, joue de porc séchée et poivrée, tranché à La Dent du Chat

Guanciale: what it is, what to substitute and how to cook it

Cured, unsmoked pork cheek: what it is, guanciale or pancetta, what to use instead, and the recipe for Roman carbonara.

October 2026La Dent du Chat

Our shops in Brussels

Come and taste before you take home

02 353 17 55A question, a platter to put together? Give us a call
contact@ladentduchat.comWe reply quickly, and with pleasure
Sundays at the Boitsfort marketPlace Léopold Wiener, 8:30 am to 1 pm — come and taste!

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Shop Boondael

Chaussée de Boondael 430
1050 Ixelles

A stone’s throw from the Ixelles Cemetery

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Shop Châtelain

Place du Châtelain 9
1050 Ixelles
02 767 68 70

In the heart of the Châtelain neighbourhood · About the shop

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Smoked Italian cheese: scamorza and its cousins

Rosette de Lyon: what is this Lyon dry sausage?

Prosciutto cotto: what is Italian-style cooked ham?

Speck: what it is, where it comes from and how to eat it

Homemade oven-baked croque-monsieur: the béchamel recipe

Guanciale: what it is, what to substitute and how to cook it

Come and taste before you take home

Our categories

Shop Boondael

Shop Châtelain