Filet d’Andenne with pepper is a traditional Belgian charcuterie originating from the Andenne region. It is made from lean pork, usually taken from the filet, which is cured, gently dried, and finished with a coating of coarsely ground black pepper.

The meat has a fine, firm texture and a mild, lightly salted flavor, while the pepper adds an aromatic, subtly spicy note without overpowering the meat. The combination of tender pork and fragrant pepper gives this product its distinctive character.

Filet d’Andenne with pepper is typically served cold, thinly sliced, as a sandwich topping or as part of a charcuterie platter, and is valued as a refined regional specialty within the Belgian charcuterie tradition.