Being a butcher is being a craftsman. Dierendonck combines the professional skill of today with the quality of the past.*
The Dierendonck Butcher’s Shop is located in the heart of the culinary hamlet of Sint-Idesbald. Thirty-nine years ago, Raymond Dierendonck founded the business, and 11 years ago, his son Hendrik carried it on. Coming into the shop means experiencing the product. The meat is aged according to authentic methods, and the finer points make the difference here. By continuously searching for new products of the highest quality both at home and abroad, and by believing in authenticity and terroir products, Hendrik and Evelyne are attracting an increasing number of star chefs and gourmets.
When butchering becomes art. Coming into the shop means experiencing the product. A butcher’s shop goes back to the essential elements, or as Hendrik says, "Back to the basics". We still slice and handle all of our meat according to the traditional ways of the craft. Our belief in authenticity and terroir products results in honest, delicious meat from the highest quality animals obtained from breeders with passion, sliced daily in our own shops. We select the best products from the largest fresh-food market in the world, Rungis. Back to the basics, back to the meat.
The Belgian Red breed, from our own farm. An extremely rare breed of cattle and a recognised regional product. Some people claim that the Belgian Reds from West Flanders don’t feel at home in other areas or regions and are difficult to breed. It probably has something to do with the gentle oceanic climate and the Belgian Westhoek (literally the "western corner"). The red, double-muscled beef cattle have the capacity to produce quality meat from a grass diet. The permanent pastures located in the Ijzervallei and the polders are therefore extremely suitable for these animals. These pastures are also referred to as the "vette weiden" (literally the "fat pastures"), and give the Belgian Red its distinct flavour.