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.
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.
