Slagerij Spijkerman: Frisian charcuterie from Akkrum

Who's behind it

Slagerij Spijkerman began in 1950 in Nibbixwoud, North Holland, with grandfather and grandmother Spijkerman. In 1978 Henk senior and his brother Ed took over, and after stops in Damwoude the business landed in Akkrum, Friesland in 1994. Since 2016 brothers Henk and Daan have been at the helm, the fourth generation. It's a Certified Butcher, with the quality controls that come with it.

In 2009 they built their own sausage kitchen. There they now make 35 types of dry sausage, from the classic Frisian to versions with goose, venison, wild garlic and fennel. In 2025 they placed third nationally in the Great Grilling Sausage Test by the Royal Guild of Dutch Butchers, their second time in the final.

Drying and ageing

Dry sausage is the core of Spijkerman. The sausages go into natural casings, are smoked and then age two to six weeks in climate-controlled chambers, depending on the type. That's the time flavour and texture need. The peat-smoked version refers to how people used to smoke in Friesland: over peat.

The meat comes from steady sources. For pork they work with Livar, a breed kept under its own welfare standards. Beef comes from Kroon Vlees in Groningen, chicken is Dutch. The raw ham and the Coppa di Akkrum both age eighteen months before they leave the building.

In your kitchen

With Frisian dry sausage the region is in the name and the smoke is in the flavour. It goes straight to the table, as a drinks snack or starter. Set two or three versions side by side and name Akkrum and the ageing time. The whole line of dry sausage, salami, coppa and ham comes from the same kitchen, so you can build a Frisian board with one supplier.