Pajottenlander

Who's behind it

Pajottenlander has been pressing organic fruit in Pepingen since 1987, right in the Pajottenland southwest of Brussels. The name refers to that region: orchards, rolling hills, and old fruit varieties. The house operates entirely organically, certified BE-BIO-02, in accordance with European organic regulation 2018/848.

The assortment includes more than twenty fruit juices, plus vegetable juices such as red beet, carrot, and tomato, and fruit preparations like morello cherries in their own juice and apple-pear syrup. Everything goes in brown refillable bottles: the glass blocks light and goes back into the cycle.

Freshly pressed

The fruit is freshly pressed and the juice goes straight into the bottle. A brief pasteurization makes it keep: an unopened bottle lasts up to 24 months. That keeps your stock management simple.

In the kitchen you are in control. You simmer pear juice down to the syrup thickness you want, or you build a gastrique on red grape juice and set the balance between sour and sweet yourself. Cloudy apple juice brings the full apple flavor.

In your kitchen

It gives you an alcohol-free menu. Red grape juice with a touch of acidity and bubbles suits a guest who chooses alcohol-free and still wants a pairing.

In sauces, reduced juice replaces some of your sugar and stock. Pear juice with game or grape juice as a glaze on poultry brings fruit acidity to the dish.

On the menu, name the origin: organically pressed in Pepingen, in the Pajottenland, since 1987.