Maker · Akkrum, Friesland · Meat
Slagerij Spijkerman: Frisian charcuterie from Akkrum
Four generations, 35 types of dry sausage and a ripening chamber where nothing moves faster than it should. At Spijkerman in Akkrum everything revolves around drying and smoking on time, not on tempo.
The story
Who's behind it
Slagerij Spijkerman began in 1950 in Nibbixwoud, North Holland, at the home of 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 entails.
The real step came in 2009 when they built their own sausage kitchen. There they now make 35 types of dry sausage, from the classic Frisian to varieties with goose, venison, ramson and fennel. In 2025 they placed third in the Great Grilling Sausage Test by the Royal Guild of Dutch Butchers, their second time in the finals.
What makes it different
Dry sausage at Spijkerman is not a byproduct but the core. 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; there's no rushing. The peat-smoked variety points directly to how people smoked in Friesland of old, over peat instead of wood.
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, poultry is Dutch. That steady sourcing shows in the raw ham and the Coppa di Akkrum, which both age eighteen months before they leave the door. That's not a marketing figure but simply the time a pork neck needs to develop flavour throughout.
How to stand out with this
An aperitif or starter with Frisian dry sausage tells its own story: the region is in the name and the smoke is in the flavour. You don't need kitchen time and you're working with a product that grounds a menu in reality. Set two or three variants beside each other, name Akkrum and the ageing time, and you have a dish with a story without having to invent anything. The full line of dry sausage, salami, coppa and ham all comes from the same kitchen, so you build a consistent Frisian board with one supplier.
Chef’s tip
Request the peat-smoked Livar alongside a non-smoked fennel variant and set them together on a board. This way guests taste in one bite the difference the smoke makes, without you having to explain what Frisian dry sausage is.
How to use it
Ideas for your menu
Aperitif board with three dry sausages
Set peat-smoked, fennel and truffle beside each other. Three times the same basic principle, three totally different flavours. Works as an opener without kitchen time.
Coppa di Akkrum, thinly sliced
18-month-aged pork neck. Slice paper-thin over a warm plate so the fat just turns glossy, with some bread and oil on the side.
Farmhouse liver sausage, warm
Heat briefly and spoon from the casing onto toasted sourdough, with apple syrup or pickled onion. A straightforward dish, good margin.
Fennel salami in the pasta
Remove from the casing and sear briefly as a base for a ragù or over fresh pasta. The fennel does the work, you add little else.
For your menu
“Frisian dry sausage from Slagerij Spijkerman in Akkrum. Four generations of sausage makers, aged two to six weeks, from Livar pork.”
Products from Slagerij Spijkerman
What we carry from this maker
Frisian dry sausage with fennel (Livar)
Aged dry sausage from Livar pork with fennel seed
Frisian dry sausage, peat-smoked (Livar)
Smoked over peat, the Frisian classic
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Taste it in your own kitchen
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