Maker Β· Meat
Slagerij Louman
Since 1892, Slagerij Louman has been making Amsterdam charcuterie in the Jordaan, five generations at the same address. The speciality is ossenworst: a raw, spiced beef sausage you eat cold. 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 kept it in the family, at the same address in the same neighbourhood. Grandfather Dorus Louman started it; the children lived above the shop and helped out as soon as they could. What was once a neighbourhood butcher is now where cooks from all over Amsterdam get their charcuterie.
The shop still makes everything daily in its own workshop. Beef comes from Twente. Sausage is made in-house, spiced and smoked.
Why this ossenworst
Amsterdam ossenworst is a raw, spiced beef sausage you eat cold. Louman makes it the classic way: beef cured with salt, aged and dried, then cold-smoked with attention to temperature and time. It ranges from spreadable to firm, with pepper and spices that support the beef.
The salt preserves and seasons. The spicing stays restrained, so you taste the beef. That makes it work on a plate where it plays a supporting role.
Everything is made fresh daily in the workshop, on a small scale. You get fresh sausage and there's room to tune it to what your kitchen needs.
In your kitchen
Ossenworst is an Amsterdam speciality and most guests know it by name. With this one you put a dish on the menu with an address behind it: Jordaan, since 1892.
Serve the ossenworst raw and thinly sliced, at room temperature, on toasted sourdough with mustard or gherkin. For a charcuterie board or lunch menu, that gives you a classic guests recognise.
Chefβs tip
Slice the ossenworst thin and serve at room temperature on toasted sourdough with sharp mustard or gherkin. Keep it raw: the flavour is in the cold-smoked meat.
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 where you taste the beef and the spicing.
Amsterdam charcuterie board
Ossenworst alongside other cured meats, pickles and bread. A local board you can put on the menu by name.
Roasted beef roulade
Slow-roasted roulade of beef from Twente, as a warm dish alongside the raw offerings.
For your menu
βAmsterdam ossenworst from Slagerij Louman, Jordaan since 1892.β
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. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.