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.