Soft steak sausage made from lean beef and deliciously seasoned with pepper, mace and cardamom. Made with lots of love and care by our sausage makers. Of course delicious with a little mustard and a pickle on a ciabatta roll. * Well seasoned meat, a pure taste * Beef from Europe * Smoked on chips of original beech wood * Delicious on a Waldkorn sandwich with wasabi mayonnaise and lettuce or on rye bread with wine sauerkraut and mustard.

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Volendammer ham, smoked like eel, is special because it is made in the same way as our father, grandfather and great-grandfather prepared eel. A delicious juicy ham with a pure taste * The smoked eel taste is very recognizable for the Volendammer * Traditional craft product * Juicy and tender in bite * Delicious on bread, toast or with asparagus

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Limburg farmer's pie is a product in which Belgian and German culinary influences come together. It is a sliceable pâté with a fairly coarse structure. * The Cologne family has been making this according to the same recipe for more than 50 years * Pie contains fried onions * 1 star Better Life quality mark, pigs kept by Limburg farmers * Delicious on Limburg black bread, possibly with apple syrup

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Belgium is known for its pâtés and aspic products, Germany for its cold cuts and sausages. These culinary influences come together in the Limburg baked pie, this is a sliceable pate. * Prepared in the same way for more than fifty years * With fried onions * 1 star Better Life quality mark, pigs kept by Limburg farmers * Delicious on Limburg black bread, possibly with apple syrup

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This Frisian cut sausage is made according to a family recipe that has been known throughout Friesland for more than 25 years. * Pure herbs do the rest * Top a sandwich with sausage, possibly with a little mustard * Also delicious with drinks or on a snack board

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Cut the meatball into slices and place them on a cut bread roll. Add a little mustard for an extra tasty taste experience. * Made from 100% pure pork * 1 star Better Life quality mark

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A nice selection of three top meats: coppa di Parma, raw ham and salame Milano. The meats have had plenty of time to mature and you can taste that. * The ideal antipasti snack on the snack board *Of course also delicious on a sandwich

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This is a typical Limburg product. In the past, the cow miners in Parkstad ate the pie extra hard or twice baked. That is also why the Koempels liked the pie so much. * Hard baking creates a strong roasting flavour * Baked in a gas oven at 250 degrees Celsius * 1 star Better Life quality mark * Place two slices on black bread and spread with real apple syrup

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Limburg sour pie is a typical Maastricht product. And owes its name to the slow cooking in a broth of fresh natural vinegar, herbs and gelatin. This gives a delicious, fresh and sour taste. * This recipe is three generations old and has been made this way for 50 years * Sour pie is made from pork raised by Limburg farmers * With a hint of nutmeg * Best served on Limburg black bread, possibly with mustard and a pickle

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The recipe was created shortly after the Second World War. With pork, liver and rind. Because we don't add coloring salt, the head cheese is gray. Characteristic is the full, creamy taste. * The Cologne family has been making this the same way for 3 generations * The Dutch name refers to the head, the Limburg skin vleisj, the skin of the pig * 1 star Better Life quality mark, pigs kept by Limburg farmers * Tastes best on Limburg black bread, possibly with mustard or vinegar

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The pastrami is delicious both hot and cold on a roll with, for example, mustard, aged cheese, pickles and possibly a little bit of sauerkraut. * Authentic preparation process that gives the meat a lot of rest * Wonderful taste experience * Pastrami is characterized by its salty and spicy taste * Pure and tasty

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Salami specialty made from pork and exquisite summer truffles (tuber aestivum) and wrapped in a real original Parmigiano Reggiano. Cut into thin slices. * Real summer truffles * 24 month old parmigiano * Natural slow ripening *Already sliced ​​nice and thin for you

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According to an old recipe from a sausage maker who had learned the best recipes during the war while working in Germany. Customers come from far and wide for the Woensel Berliner. * A liver sausage with more than 50% liver, made in white skin and lightly smoked * Spread a fresh white bread roll with good butter and the Woenselse Berliner. Remove the edge first

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The Burgundian rib was developed in the 1980s. And, after a simple preparation, it was eaten as a hot main course. Nowadays, Burgundian rib is a real seasoning during breakfast or lunch. *Delicious herb crust * Roll a piece of pineapple into a slice of Burgundian rib. Tasty

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