SAUSAGE CLUB
The partnership with “de Wilgenhof” quickly resulted in handling whole animals. Smaller stock as lamb and chicken was not a problem; with a bit of help from our farmhouse butcher Piet de Groot, but a whole cow or hog is something completely different!
Pepijn has always had a big passion for the dying craft of charcuterie. After his time at the Amstel Hotel in Amsterdam he started working for the famous butcher couple Fred and Yolanda de Leeuw. Although famous for their exclusive products such as Bresse poultry, truffles and Wagyu meats, the core of the business was an old fashioned butcher, where boudins, patés and many other forms of charcuterie where handmade on premises. They produced for their one store and for upscale restaurants. This is where the love for that old trade started, and to this day it is an intricate part of eendracht.
When the first hog came from butcher de Groot, there where as always the prime meats; chops, belly and leg. But the real challenge was to handle all the “lesser” cuts, the best stuff! Our principle of nose to tail cooking originated here and we are going to stick to that. Easier said then done, because this was too much for Pepijn to handle by himself, he needed help!
What he did not expect was that help came naturally and people volunteered to assist him with this task. Many people have come and aided us over the years in our sessions, but there are 3 guys who became known as the members of the Sausage club, or Worstenclub in Dutch. They are Jan Peter, Peter and Lodewijk, the four of us have processed many kilos of the finest pork, lamb and beef into culinary treasures that are constant feature in our menus.