Netherlands and Belgium: Headcheese is known under several regional names and variations. In Brabant, it is called "zult" and is made with blood. Pig's foot provides the gelatin and a little vinegar is added to it. In Limburg, it is called "hoofdkaas", meaning head cheese, and is eaten on bread or with Limburgisch sausage as a starter. A red, sweet variety and a slightly sour, grey variety are available. The red one can be compared to Brabantine "zult". Both "zult" and "preskop" are also found in Limburg, though "zult" is less sour, whereas "preskop" often contains black pepper and is eaten on wholewheat bread. In Belgium, head cheese is also called "kop" or "kopvlees", which translates as "meat from the head".