Tasty meat with a good story, that’s what Hendrik Dierendonck sells in his butcher shops. Hendrik grew up in his father’s butcher shop and gained his love of butchery at a young age. “I learned that every part of the animal deserves respect. That’s why I’m such a strong supporter of the nose-to-tail principle. Scraps that are usually considered waste can be delicious if prepared well. That can be as simple as blood sausage served with fried apples or as sophisticated as crispy fritters filled with creamy calf’s brains.”
| Size | 5-7kg a slab |
|---|---|
| Temperature | Chilled |
| Origin | Belgium |
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