Dry-cured sausages

Our dry-cured sausages are handmade and slowly fermented in our Amsterdam butchery, a craft we learnt from renowned butchers in Italy. As chefs-turned-sausage-makers, we create our own recipes, and our sausages are made exclusively from well-reared Dutch pigs.

After the sausages are stuffed by hand, they are hung to dry. At a temperature of 24 degrees Celsius, the fermenting process begins; a natural mould develops in our special curing chambers and the sausages will lose 40% of their weight in four weeks. Each sausage is labelled to indicate what pork is used.

 

 

Organic pigs

The organic pork from Dutch soil is used in seven different sausage recipes. That’s seven flavours you’ll definitely want to taste.

Fennel seeds

Fennel seeds

Garlic and nutmeg

Garlic and nutmeg

Cubeb pepper

Cubeb pepper

Chipotle and cacao

Chipotle and cacao

Chili and oregano

Chili and oregano

Lavender

Lavender

Piment d’espelette with fennel seeds

Piment d’espelette with fennel seeds

Rosemary and rose petals

Rosemary and rose petals

From our own pigs

All our other dry-cured sausages – our purest flavours – are created from Brandt & Levie pigs. These pigs are raised in natural environments by befriended farmers who share our values.

We also make fresh sausages and meat delicacies, not letting one bit of our pigs go to waste.

Truffle

Truffle

Only salt

Only salt

Nine peppers

Nine peppers

Truffle

Truffle

Only salt

Only salt

Nine peppers

Nine peppers

Please contact us if you want to ship outside of The Netherlands and make sure to try them out if you happen to be visiting our country!

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Website by Roel Oortgiesen