The origins of the piro go back to the 19th century, when many Anzegem residents worked as cross-border workers in Northern France. During the local fairs, the so-called ‘ducasse à pierrot’, café owners handed out free sausages. The Flemish cross-border workers put these sausages in bread to take them home. Once back in Anzegem, the sausages, including the bread, were heated up and consumed in cafes. This is how the piro, derived from pierrot, was born.
