Cutting blog

New

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.

 

Veal sweetbreads with black garlic and a wild mushroom sauce

Recept

Veal sweetbreads with black garlic and a wild mushroom sauce

1. Soak the veal sweetbreads overnight in salted water. Rinse... Read more
Carcasse opens second location in Knokke-Heist

Story

Carcasse opens second location in Knokke-Heist

I'm never going to open a restaurant!" It's been a... Read more
Ragù with fennel and ceci est passata

Recept

Ragù with fennel and ceci est passata

Ragù with fennel and the delicious "ceci est passata" from... Read more
Beef tartare with marrow

Recept

Beef tartare with marrow

For tartare I prefer bavette, it has a rich flavor... Read more
Week van de Korte Keten

Story

Week van de Korte Keten

In mei vindt opnieuw de “Week van de Korte Keten”... Read more
ceci est passata!

Story

ceci est passata!

What a great story! I want to support this project,... Read more
Lamb from Lozère

Story

Lamb from Lozère

Some time ago, my father and I were invited to... Read more
Kefta with kohlrabi salad and yoghurt-mint sauce

Recept

Kefta with kohlrabi salad and yoghurt-mint sauce

Minced lamb kefta with a salad and deliciously fresh yoghurt-mint... Read more
Stew from my mom

Recept

Stew from my mom

Who can forget the smell of a freshly made stew?... Read more
close menu