Filet d’Anvers is a traditional Belgian charcuterie product originating from the Antwerp region. It is made from lean pork, usually taken from the loin, which is first cured and then lightly smoked or air-dried.

The meat has a deep pink to reddish color, a fine texture, and a mild, lightly salted flavor with a subtle smoky aroma. Thanks to its low fat content, Filet d’Anvers is particularly lean and refined.

Filet d’Anvers is typically served cold, thinly sliced, as a sandwich topping or as part of a charcuterie platter. It is renowned as a classic and elegant regional specialty within Belgian cured meats.