What is the ‘slag’ in hagelslag?

Hagelslag—who didn’t grow up with it? Yes, yes, that’s a slogan for a different type of bread topping, but hagelslag is no less delicious, nor any less Dutch. But why is it actually called hagelslag?

A dive into the Amsterdam City Archives provides the answer. Hagelslag did not begin as a chocolate topping at all, but as an anise topping.

Chilly autumn day

Around 1919, Mr Dieperink, the director of the Venco (liquorice) factory, came up with the idea that white, brittle grains with an anise flavour might taste good on bread. He made his discovery—according to his own account—on a chilly autumn day, while hail was falling outside. Et voilà: hagelslag was born. Curious about the recipe? You can still find that in the archives, too.

Of course, we understand the hail part. The shape speaks for itself. But ‘slag’? The answer turns out to be incredibly simple: the striking of hailstones.

Venz versus Venco

Chocolate hagelslag was not invented until 1936, by chocolate manufacturer Venz. At the time, it was still called ‘chocolate hail’ because the name hagelslag had already been patented by Venco. It has since become a generic term and the patent is no longer worth anything, although many packages still only say chocolate hail.

Mouse droppings

Well, it’s still better than the name this bread topping is commonly known by in Belgium: mouse droppings.