The white sector of the Meatpacking District — named for the white-painted buildings used for pork processing — is the culinary and cultural heart of Kødbyen. The buildings are architecturally significant: the low, industrial brick and concrete structures from the 1930s have been adapted with minimal intervention, keeping the authentic atmosphere while making them habitable for restaurants, galleries, and design studios.
Several meat traders still operate here alongside the restaurants and bars, which gives the district an authentic quality — this is not a food theme park. Walking through on a weekday morning when the restaurants are not yet open and the meat traders are working gives the clearest sense of what Kødbyen actually is and was.