Maker · Meat
Slagerij Louman
Since 1892, Slagerij Louman makes Amsterdam charcuterie in the Jordaan, five generations at the same address. The speciality is ossenworst: a raw, spiced beef sausage you eat cold, not cooked. Everything is made fresh daily in the workshop.
The story
Who's behind it
Slagerij Louman has been in the Jordaan since 1892, on the corner of Goudsbloemstraat. Five generations stayed in the family, at the same address in the same neighbourhood. Grandfather Dorus Louman started it; children lived above the shop and worked as soon as they could. What was once a neighbourhood butcher is now the address where cooks across Amsterdam source their charcuterie.
The shop still makes the work daily in the workshop itself. Beef comes from Twente. Sausage is twisted in-house, spiced and smoked, not bought in and resold.
What truly sets them apart
Ossenworst is no side product here. Amsterdam ossenworst is a raw, spiced beef sausage you eat cold, not fried. Louman makes it the classical way: beef cured with salt, allowed to age and dry, then cold-smoked with attention to temperature and time. The result is spreadable to firm, with pepper and spices that support the beef rather than overpower it.
Spices serve the meat. Salt does two things: preserves and deepens flavour. The seasoning stays restrained so you taste the beef, not the spice blend. This makes the product work on a plate where it doesn't star but does set the standard.
Daily production, small scale. Everything is made fresh in the workshop, not in batches that sit for weeks. For you that means delivery on freshness rather than shelf life, and room to tune to what your kitchen needs.
How to set yourself apart with this
Ossenworst is pure Amsterdam, and most guests know it by name, not a good version. Serve one that checks out and you instantly have a dish with an address behind it: Jordaan, since 1892.
Present the ossenworst raw and thinly sliced, at room temperature, on toasted sourdough with mustard or gherkin. Don't work it into a warm dish; the flavour lives in the raw, smoked character and you lose that when you heat it. For a charcuterie board or lunch menu you have a recognised classic that needs no explanation, yet still sets you apart from the standard wholesale version.
Chef’s tip
Slice the ossenworst thin and serve at room temperature on toasted sourdough with sharp mustard or gherkin. Don't heat it: the flavour lives in the raw, cold-smoked character and vanishes the moment you fry it.
How to use it
Ideas for your menu
Ossenworst on sourdough
Thin-sliced ossenworst at room temperature, toasted sourdough, grainy mustard and gherkin. Works on the lunch menu and for drinks.
Ossenworst with capers and red onion
Raw and thin, with capers, red onion and good olive oil. Light starter that lets the beef and spicing speak.
Amsterdam charcuterie board
Ossenworst alongside other cured meats, pickles and bread. A local board you can name rather than keeping generic.
Braised beef roll
Slow-braised roulade of beef from Twente, as a warm dish alongside the raw offerings.
For your menu
“Amsterdam ossenworst from Slagerij Louman, Jordaan since 1892.”
Products from Slagerij Louman
What we carry from this maker
Amsterdam ossenworst
Raw, spiced beef sausage, cold-smoked. The house classic.
Smoked charcuterie and ham
Classic preparation, slowly smoked with attention to temperature and time.
Prices and availability are in the portal. Not a customer yet? Become a customer or log in to order.
Taste it in your own kitchen
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