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Our awards

As a passionate for handmade cold meats, Charles-Etienne Goeders received many prizes and golden medals. However, he wanted to focus on his customers to serve them as best as he could, to renew his offer and suggest new products. Therefore, he stopped competing to concentrate on maturation, his second passion.

Our golden medals…

Golden Medal at the 2016 Boudinwall Contest for his raspberry black pudding; his plain black pudding and his bacon black pudding.

Golden Medal at the 2015 National Professional Eurobeef Contest for his Speculoos and foie gras black pudding and his truffle/tomato/parmesan chicken breast.

Golden Medal at the 2015 Boudinwall Contest for his raspberry black pudding; his plain black pudding and his thick cut black pudding.

Golden Medal at the 2013 National Professional Eurobeef Contest for his Espelette pepper poultry sausage and his duck terrine.

Golden Medal at the 2012 European Cooked Meat Contest for his meatloaf and his sausage from Verviers.

Golden Medal at the 2011 National Professional Eurobeef Contest for his black pudding and his white pudding from Liège.

Golden Medal at the 2011 Best Pudding International Contest for his plain black pudding.

Golden Medal at the 2010 European Cooked Meat Contest for his meatloaf, his sausage from Verviers, his hazelnuts rabbit pâté, his fines herbs chicken and his pâté of the Ardennes.

Golden Medal at the 2009 European Cooked Meat Contest for his sundried tomatoes pâté, his filet of Saxe, his fruit of the forest pâté and his sundried tomatoes chicken filet.

Golden Medal at the 2008 European Cooked Meat Contest for his apple cream pâté, his shallot and maple syrup pâté, his pesto meatloaf and his cranberry cream pâté.

Champion of Belgium at the 2008 European Cooked Meat Contest for his cranberry cream pâté.

Golden Medal at the 2007 National Professional Eurobeef Contest for his pistachios sausage of Paris.

Golden Medal at the 2005 National Professional Eurobeef Contest for his apple and syrup of Liège black pudding and his smoked sausage of the Ardennes with marjoram.

Diploma of honor at the European Contest for the Best Pork’s liver Terrine of Cousorle for his pork’s liver terrine.

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