Cutting blog
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The Menapian Pig
“When you love what you do 100 percent and are very passionate and proud of your profession, then you’re always on the lookout for something different, something better, something innovative. It may seem strange that you have to look to the very distant past for this, as a butcher or a breeder, and yet that is the reality. You need to take a step back, reset, to rebuild something.
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Win a culinary experience in Carcasse
In February, surely the month of love, we like to... Read more
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Wagyu: the art of the finest beef
Often considered the caviar or the Rolls-Royce among beef, Wagyu... Read more
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Keep innovating: collect your online order in your shop
Nostalgia and innovation. Growth and constraint. Stepping back and moving... Read more
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Flemish sophistication with 12 star chefs in Knokke-Heist
In a historic first, fashionable Knokke-Heist will witness a unique... Read more
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