Our brands

Providing gourmand experiences, day after day: that is what we’re all about at What's Cooking? We are proud to share this passion with an entire family of brands.

Come a casa

Leading the Belgian market and making waves in more than ten European countries, Come a casa has incredibly tasty lasagnes, pastas and pizzas. The brand captures the flavours of the Mediterranean and serves them in the most convenient way possible. 

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Vamos

Since 1985, Vamos has been synonymous with delicious, high-quality meals for the over-the-counter and food service channels. Their lasagne, tagliatelle, moussaka, penne and other stunning dishes put pure delight in every bite.

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Daniel Coopman

Daniel Coopman honours the founders of What's Cooking? When you say Daniel Coopman, you say fine meats – and vice versa. This quality brand takes traditional recipes to the next level, creating products that are dear to both specialists and consumers. 

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Studio 100©

We’re glad to be a licensed Studio 100© partner, because this range never fails to put a smile on children’s faces. Our cooked meats are lovingly made to resemble popular characters like Plop, Maya the Bee, and Samson & Gert.

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L’Ardennaise

Savoury dried sausages to complement your aperitif, a fine slice of salami on a piece of fresh bread … Prepared according to authentic recipes using the best ingredients, L’Ardennaise salami products add a sparkle to your everyday moments. 

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Pluma

The tender and tasty meats of Pluma have been conquering countless consumers’ hearts (and bellies) ever since the brand was launched in the 1940s. Pluma is currently bringing delight to the Dutch and German markets.

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Limco

Packed full of flavour, Limco sausages are the life of the party in bars, cafeterias, or wherever people come together. Their delicious knackwursts (mildly smoked in an oven with beechwood chips), bockwursts, hotdogs and bratwursts brighten up any meal, while the Frankfurter knackwursts and hotdogs are a perfect match for buns. Limco products are available canned and frozen.  

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