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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Mom's kitchen, an ode to tradition
Now we put these delicious classics on the table the... Read more
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What you SWET is what you get!
Discover our deliciously spicy sauces produced in collaboration with SWET,... Read more
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Get a taste of autumn at Dierendonck
With the days slowly shortening, autumn is already announcing itself.... Read more
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Delicious game from our place!
Bij Dierendonck kijken we reikhalzend uit naar deze periode van... Read more
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The story of Rubia Gallega
Zo’n twaalf jaar geleden introduceerde mijn Belgisch-Spaanse vriend Jean-Paul... Read more
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Hendrik's white pudding
White pudding is easy to prepare, says Hendrik. When making... Read more
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The story of our dry-aged rib eye
I first prepared a dry-aged ribeye of beef (or entrecôte)... Read more
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An innovation by Hendrik Dierendonck
The crow or onglet has an enormously powerful taste and... Read more
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