SHIELD’s enteric patch invented an unbreakable, square, peaceful arm: “The prejudice that all kinds of meat offal turn out to be the wrong thing” (Shield)


Millecroquettes have just been added to the collection at MAS, an Antwerp invention that allows you to make croquettes in no time. In the coming weeks, journalist Kristen Mathiesen will be looking at the people behind more inventions, like square salami and a raincoat.

“Do like Karen. Saucisse de Boulogne or sausage lace, according to brévé Alex Morris, made by the best manufacturers in the country. Much faster manufacture and completely hands-free, so it’s healthy and above all cheaper. The real product of progress.”

Read also. The remarkable story of the inventors of the “disposable french fries fork” and the rectangular chip tray, who grew up in homes and nurseries.

Simonne Moris doesn’t have many of her father’s inventions at home in Shield, but this cute ad that once appeared in Antwerp newspaper She appeared in the photo with her daughter Karen, but it was preserved. Her son Mark Van Krenbroek also found some slides in the attic. However, everything is still engraved in their heads.

“My father Alexander Morris, for short Alex Morris, came from Heist-op-den-Berg. He was a foreman at the Deurne meat products factory, where meat was mainly canned. Beef was still popular at the time. At the Deurnese factory , taught that salami casings should be straight. Artificial casings did not yet exist. At that time, pig casings were especially used to make sausages. Sheep guts are thinner and tear faster. The average pig intestine is 40 m long, while the average Lamb intestines are only 18 metres.

dry lung

Because of working in a meat factory refrigeration, Morris developed lung problems. He had to be treated by a lung specialist at the Joostens sanatorium in Zoersel, as one of his lungs had been ‘drained’. “This was a very special technique from this specialist, but the father was able to age with it. It meant that he always got tired faster with that dry lung. He couldn’t continue working in that meat factory either.”

One of the few photos of Alex Morris playing with his square horse salami, then on Picardie Street. © rr

“There were many local gut-cleaning companies, commonly known as ‘velenkoten.’ In Scheld there were excellent home butchers and also ‘velenkoten,'” says Patrick Anthony of heemkring Scilla.

“Dad started not a gut-cleaning business, but a gut-gluing business. The natural casings were cleaned and brine was transported into large oak casks,” Simon recalls. “It wasn’t dirty, it didn’t smell. The first intestines came from America. Later they came from China or Hungary. In those barrels were sometimes hidden messages from people who wanted to flee to the West, because we are still talking about the Iron Curtain period. It was pulled Wrap the pig by hand on a stainless steel tube for sticking and drying. It was a labor-intensive process. At first, we even sewed these guts together, but then they were glued. Not with glue, that was also according to a procedure.”

“Brevet Moris” stuck as a quality label in the gut and therefore salami as well. © Dirk Christense

Alex Morris thought it all had to be done faster. “He designed wooden ‘sticks’ as we called them, which were made by a carpenter in Zandhoven. With these sticks the intestines could be opened for stuffing. It was a very ingenious design, as a special shaped rod could be pulled out of the stick afterwards. He also had a conical shape design. Each It was cleverly conceived of someone who only went to school until he was 12,” says his daughter Simone.

Morris began to perfect his invention. “While someone else would take ten minutes to fill their intestines, they could gain three minutes in one minute, so to speak. To make a sauce de bologne, make a square casing, a piece of sausage. Bolognese still exists. Few know this dark salami is made from horse meat.” This block shape was a way of realizing that it was horse salami.”

The special conical ‘wand’ designed by Alex Morris. © Dirk Christense

Salami is one of the oldest charcuterie products and has its origins with the Roman Legion. Alex Morris took a certificate pasted into each cover so his clients could see that it was Morris’ cover. They were known for their toughness. The drying procedure was crucial for this.

“Father moved his studio several times. For example, we were in Picardiëlaan and Schoolstraat. I remember how as a child I used to cycle from Oudebaan to Schoolstraat with two full buckets on my handlebars. After that he bought a plot of land on Mullenstraat. It was me and my sister We help after school since we were young. The bowels had to be rinsed and sweetened. At one time, there were about twenty girls working in the studio. It was delicate manual labor, but also heavy, because the girls always had to stand up. There was a faint smell In the studio. And your hands were often wet.”

Alex Morris supplied salami to Ter Beke meat products factory, among other things. He developed a square device on the rail system. “All the big factories became customers,” Simon recalls.


As Morris’ glued guts were listed as unbreakable, the Morris girls were increasingly lured away by the competition. “So in the hope that they would bring complications. But Grandfather knew there were kidnappers on the coast and was able to keep business secrets secret through his “fake tricks,” Mark’s grandson laughs. “He suspected there were “spies” among the girls who could pass trade secrets to the competition. . For example, he intentionally set the thermostat differently so the girls couldn’t see exactly how many degrees he dried their bowels, because the temperature they read differed a few degrees from the actual temperature. Only grandfather knows that.”

With the arrival of the synthetic jacket, the natural jacket disappeared after a while. It is also becoming increasingly difficult to find employees. “The father kept thinking about new inventions until the end of his life. Everything could be improved. At some point, for example, he had made a very wide row with wheels, so that he could paddle large surfaces more quickly without stuttering along the way. He dared Always on doing business.During WWII he suddenly started making soap.Now we can google how to make soap,but in those days you had to figure out a lot on your own.He also bought a greenhouse to incubate eggs,but these “kikskens” didn’t work” .

Simonne also has the desire to innovate. I’ve already tried stuffing natural casings with mashed potatoes, as an alternative to potato croquettes. She says: “Lovely to grill!” “In fact, you can fill the intestines with all sorts of things. For example, with different colored peppers, to turn it into a Belgian flag, because when the Red Devils play, ”she imagines out loud.

Peel or eat?

Is it possible to eat the skin of square salami sausage? “The natural casing is always edible, but in practice, people have peeled it.”

Mark is proud of his grandfather’s accomplishments. “He started in a concrete room, and initially delivered himself with an American car. The Ter Beke meat factory, one of my grandfather’s clients, was in a racehorse. They tried to seduce my grandfather, ‘If you give your recipe to your salami, we’ll give you a racehorse.'” A race horse, Kan That’s a lot. But my grandfather did not deal with this trade, because he felt that he could not do it compared to his other clients.”

Do Simon and Mark still eat salami a lot? “Yes, salami is an underrated product. There is a bias that all kinds of meat scraps get dumped in there, but that’s not true. Dark sauce is definitely very healthy. It’s not like a curry they treat all sorts of things in,” Mark knows. “I’m still a big fan of the square bolognese box, but I think few people know that it’s made from horse meat.”


An Antwerp pharmacist invented the ointment against burns

Flamigel, which is sure in every Flemish home pharmacy, is an Antwerp invention? Pharmacist Zoersel Philippe Sollie (61) invented the ointment after a friend’s daughter burned herself on a barbecue, and no ointment helped. Burn specialist Dr Raymond Peters of Stuivenberg Hospital has seen some benefits in Sollie’s ointment, which does not contain high concentrations of emulsifiers and antiseptics, but mimics the skin as closely as possible. The ointment also helps with superficial cuts and scrapes. Today Philip Soleil is the CEO of Flen Health in Kontich and one and a half million tubes of Flamigel are sold worldwide.

The success of Flamigel Flen Health has enabled the development of new medical devices such as Flaminal Forte and Hydro, a wound healing ointment with an antibacterial enzyme system primarily used by doctors and hospitals. Or Extra Calm anti-itch spray.

Philip Soleil is the son of a pharmacist from Antwerp. His father owned Sully’s pharmacy on Kasteelpleinstraat. Now his brother is a pharmacist there. You can still find Sollie’s pharmacy in Handelslei in Sint-Antonius, but Philip is no longer behind the counter.

Philip Soleil with a tube of Flamigel.

Philip Soleil with a tube of Flamigel. © Flamigel

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