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A flaming spicy, juicy stick of minced pork and chicken meat, often seen as the ‘short-and-spicy’ brother of our frikandel. In the Netherlands the Pikanto is mostly served in the ubiquitous snackbar, but we bring this hearty snack right to your doorstep. Goes well with a cold beer or a glass of chilled white wine. Our home-made Pikanto comes without added preservatives and artificial additives.

Serving suggestion: as a quick-and-easy snack cut the Pikanto in small pieces after deep-frying, and apply a healthy dose of our Curry Ketchup on top. For the more adventurous: make the Oriental Pikanto Special. Chop 1 onion in very small pieces, and fry in hot oil until brown and crispy. Remove onion from saucepan, and let it rest on a sheet of absorbing tissue paper to get rid of excessive oil. Wash and clean a handful of bean sprouts, let it dry. Deep-fry the Pikanto, and cut in small pieces. Cover the pieces with a thin layer of bean sprouts, followed by a thick layer of our Satay Sauce, and sprinkle the fried onions on top of the Satay Sauce. For both variations: serve hot with a cocktail stick in each piece.


  • 100g per serving


    • Defrost in microwave for 1 min. Deep fry for about 3 min. at 170°C or until brown color

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