Butcher Dierendonck are established in St. Idesbald on the Belgian coast. Since 1970 they have always been looking for the best meat, a search they still perform. They represent both terroir (West Flemish Red cattle) as the best meat from all over Europe (France, Spain, Scotland, ...).
Craftsmanship, terroir and passion are the keywords for Dierendonck, which have made them what they are today: butchers at heart. They cut whole animals all by themselves for both fresh and matured meat and their homemade artisanal charcuterie
In his quest for the best meat Hendrik Dierendonck discovered in his own region an interesting breed of cow that was barely grown, namely the West Flemish Red breed. The red race is probably over 500 years.The Red West Flemish is an excellent grazer in the windy, wet polders and coastal region. The diet consists mainly of grass. This produces finely textured meat, which is lightly marbled, dark in colour, tender and tasty. Only the females are selled under the label streekproduct.be.
Hendrik breeds the West Flemish Red breed on his own farm.
Hendrik matures and dries sirloin of West Flemish Red cattle even as a dried ham. This meat has a very strong aroma of ripened meat.