Eight new products for your foodservice business

Pork Belly Burnt Ends

BBQ at its best, without hours of work in the kitchen

It all started with American barbecue culture. Large cuts of meat were left in the smoker for hours, until the edges turned dark and caramelised. Those pieces -the burnt ends- were once leftovers for people waiting in line, but they turned out to be so good they became a true classic.

Most people have heard of burnt ends, but few really know what they are or how they’re made. And honestly, if you make them yourself, you’ll spend hours before achieving the same result. That’s why we bring this authentic barbecue experience straight into your kitchen.

Trust us: one bite and you’ll understand why pitmasters are so proud of them.

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Big Easy Sauce

An all-in-one sauce that works on any dish

This sauce started in New Orleans. Not as a big plan on paper, but simply because we were there together with a culinary chef we often work with. Tasting, talking, ideas going back and forth. And somewhere in between, the idea was born. We wanted one sauce that just works. No overthinking, no mixing. He went into the kitchen and came back with a first version. We tasted it. And after one bite, we knew: this is it. Rich and creamy, perfectly balanced between sweet, tangy, spicy, salty and umami. A true all-in-one sauce that delivers instantly.

My tip: the perfect sauce for your burger, but also surprisingly great with seafood. Try it as a dip with our Shrimp Pops.

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Louisiana Shrimp Pops

A premium seafood bite in a light, crispy coating

I still remember the first time I tasted them. I planned to stop after one, but these shrimp pops are so good, you just keep reaching for more. What I love about them is how instantly they make sense. You see them, you taste them, and you get it right away. One whole shrimp in a light, crispy coating. Simple, but perfectly done. They feel premium, yet completely approachable. Everyone understands this product and that’s exactly what makes it so strong.

My favourite way to serve them? On a sharing board with a fresh dip. Or as a topping on a salad or bowl. Absolutely delicious!

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American Dill Pickles

The pickle that makes every dish unmistakably American

When we tasted the first samples of American Dill Pickles, we were instantly convinced. We kept grabbing them with lunch for days. Even at home, my kids kept asking when we’d have “those American pickles” again. And that’s no surprise, these have been a staple on every good burger in the US for years. The difference compared to European pickles is huge. Where our table pickles are often a bit sweeter and milder, the American Dill Pickle is bold and refreshing. Firm bite, unmistakable aroma and a deeper flavour. One slice and you understand why all of America loves them so much. Looking for a twist on your burger? Swap your usual pickle for these dill pickles and you’re all set.

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Bacon Jam

One spoon and your burger is top quality

Bacon does something to people. Just the smell alone - that smoky, salty, slightly sweet aroma. When I first read about Bacon Jam on American BBQ sites, I knew right away: I had to taste this. Crispy bacon, slowly cooked with onion and a touch of sweetness. There’s something nostalgic about it, something that feels instantly familiar. That’s exactly what we wanted to capture in a horeca-proof version. So Arno got to work together with our producer: the same craftsmanship, but smartly adapted for professional kitchens.

This is how I’d use it: one spoon of Bacon Jam on your burger with a good bun, some lettuce and cheddar, and you’re done. No extra sauces, no fuss, just pure flavour.

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Pulled Shiitake

One ingredient, endless possibilities

The plant-based trend has been around for years, but let’s be honest: we approached it the wrong way. Everyone tried to imitate meat using soy or peas. And what did we learn? That’s not what consumers were actually looking for. A dish without meat works perfectly fine, as long as it’s real food with bite and flavour. And that’s exactly why Pulled Shiitake works. Made from real shiitake mushrooms, slowly cooked and packed with umami. Pure, honest and carefully prepared. So versatile you can use it in almost any dish - from bowls to sandwiches.

My favourite way to eat it? On a bun with barbecue sauce and coleslaw, or Asian-style with soy and sesame in a bao bun. Always a winner, whether you’re a meat lover or not.

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Original Fried Pickles

The fried pickle America is crazy about

We discovered them in Chicago, after a baseball game. We sat down somewhere to share a few small dishes, and there they were on the menu: Fried Pickles. Honestly? I had to laugh for a second. I thought, “That can’t be much.” But one bite later, I knew better. They were the best thing on the table. Later we had them again, in a typical American bar and once again, they were fantastic. The next day, we even spotted them on the menus of major chains. That’s when I knew: this is a trend we need to bring to the Benelux.

How I like them best? As a snack with a dipping sauce like Ranch Dressing, and you instantly have something everyone loves. But on a smash burger? I’ll happily lick my fingers clean.

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Mini Louisiana Shrimp Burger

Gemaakt van hele gamba’s met een krokant jasje

Foodservice is shifting. Guests want choice, sharing and variety. Smaller dishes, multiple flavours on one board or a lighter lunch—that’s where things are heading. And this Mini Shrimp Burger fits that movement perfectly. Made from whole prawns, coated in a crispy Cajun breadcrumb. The same flavour and texture as our Louisiana Shrimp Burger, just smaller. More manageable. Smarter for any concept. Ideal for lunch menus, sharing boards or as a tasting option alongside other mini burgers.

My favourite way to serve it? On a Mini Brioche Bun with some fresh coleslaw and a swipe of Big Easy Sauce. Small, fast and spot on.

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I’d love to hear from you if you have any questions or want to know more about our company or products. Send an email info@la-streetfood.com.

Best regards,

Bart Mentink
Co-Founder LA Streetfood