A Butcher’s Family: our story, told around the table

Dierendonck. A name that has been connected to the craft of butchery for three generations. With A Butcher’s Family we are sharing the story behind that name for the first time. A personal story about family, craftsmanship, passion and the future of our profession.

Our story begins with Raymond Dierendonck. He was the first butcher in our family and the one who put the Dierendonck name on the map. Through hard work, a love for the craft and a strong belief that quality should always come first.

That same passion was carried on by his son Hendrik. He gave the name wings and brought Dierendonck further into the world of gastronomy. What started as a family craft grew into a place where chefs, food lovers and gastronomy enthusiasts came together.

But a craft passed down through generations inevitably evolves with the world around it.

Our craft, our future

Today, we stand at a new crossroads. Our views on animals, ecology, food and ethics are changing. And that raises questions. How do we remain butchers in a world with new expectations? How can we stay true to our craft while continuing to evolve?

In A Butcher’s Family, Hendrik shares his vision.

He talks about his parents, who devoted their entire lives to the craft and fought for recognition of the profession. About what it means to grow up in a family where a passion for the product and respect for the craft are passed down from one generation to the next.

And above all, about the belief that standing still is not an option.

Today, we are passing that passion on to the next generation.

35 family recipes

A family story naturally belongs around the table. That is why A Butcher’s Family includes 35 family recipes.

From traditional charcuterie to everyday meals. From Friday evening drinks and Sunday lunches to large family celebrations and contemporary street food.

Some recipes have been part of the Dierendonck family for many years. Others have been given a new interpretation. But they all have one thing in common: good meat is where they begin.

Because for us, food is about more than what ends up on the plate. It is about sitting down together. About traditions being passed on. About stories that emerge while cooking and eating. About the people you share it all with.

A book about our family

A Butcher’s Family is therefore more than a book about meat or the craft of butchery.

It is a piece of our family. Of where we come from, what has shaped us and where we want to go.

From Raymond, who took the first step. From Hendrik, who built further on the craft. And from the next generation, Fons, who will continue writing the story.

Three generations of butchers in the kitchen. That is tradition. That is quality. That is love.