Cutting blog
New
A Butcher's Family
With A Butcher’s Family, we are opening our doors and inviting you to discover our story, explore our recipes and join us around the table.
Dierendonck is a name that has been connected with good meat and the craft of butchery for three generations. With A Butcher’s Family, we are sharing the story behind that name. A personal book about family, craftsmanship, tradition and the search for a future for a craft that is constantly evolving.
Recept
Pork and duck rillettes with sage
Rillettes in a terrine is something to eat with friends.... Read more
Recept
Veal sweetbreads with black garlic and a wild mushroom sauce
1. Soak the veal sweetbreads overnight in salted water. Rinse... Read more
Story
Carcasse opens second location in Knokke-Heist
I'm never going to open a restaurant!" It's been a... Read more
Recept
White pudding Carcasse with fregola, thyme and a tarragon cream
My own take on the classic white pudding, accompanied by... Read more
Story
The story of Rubia Gallega
About twelve years ago my Belgian-Spanish friend Jean-Paul... Read more
Story
The story of our dry-aged rib eye
I first prepared a dry-aged ribeye of beef (or entrecôte)... Read more
Recept
RECEPT: Bavette, Flat Crow and Spiderhead à l'echalotte
Check here the recipe how to prepare a delicious bavette,... Read more
Story
