As chefs, they made their first sausages in the kitchens of top restaurants in Amsterdam. That is where the love for sausage began for Jiri Brandt, Samuel Levie, and Geert van Wersch. A journey through Italy with wise lessons from renowned butchers marked the start of their adventure: their own sausage-making business. Sausages with their own recipes, in exciting flavor combinations and with surprising ingredients. The basis? Various parts of well-kept Dutch pigs; from meat from the shoulder and neck to pieces from the hind leg.
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