Maker Β· Meat
Slagerij van Broekhuizen
Father and son, together over seventy years behind the block. They slaughter on Monday, process the meat the rest of the week. Around thirty varieties of cured sausage come from their own workshop, from Culatello to Salland flat hams. Sixteen times Dutch champion, six times European.
The story
Who's behind it
Slagerij van Broekhuizen is the work of John van Broekhuizen and his son John-Benno. Together they have over seventy years in the trade. John-Benno has been in the shop since he was sixteen. The butchery is in Overijssel and has supplied house-made charcuterie for over thirty-five years. What started as a family business grew to supply more than a thousand restaurants and butcher shops; in 2024 a new hall was added to keep up with demand.
On Monday they slaughter, and the rest of the week goes into processing the meat from pigs and cattle. Everything happens in-house, from slaughter to ageing.
Cured sausage and hams
Around thirty different cured sausages are made in-house, including Culatello, Coppa, Soppressata and a peppery Abruzzo. John ties the Culatello in a bladder, wraps it in tea cloths and sprinkles it with white wine. That handwork takes weeks.
The trophy case holds sixteen Dutch and six European championship titles. In 2023 they won the title for the tastiest and best cured game sausage.
Alongside the sausages they supply hams like Salland flat ham, snacking cuts and smoked loft bacon on the piece, which you slice yourself as you need it.
In your kitchen
On your menu you can name who made it: a family butchery that does its own slaughtering and is a multiple European champion.
Build a drinks board from three or four of their cured sausages and a ham. The loft bacon adds flavour to a mash, soup or bean dish. For a starter, lay the thin-sliced Culatello on a board.
βWe work 100% by hand. We slaughter on Monday, the rest of the week we process the meat from the pigs and cattle.β
Chefβs tip
Ask for the Culatello: they tie it in a bladder, wrap it in tea cloths and sprinkle it with white wine. Slice thin, bring to room temperature and lay it plain on a board, as a drinks board or starter.
How to use it
Ideas for your menu
Culatello, thin-sliced
At room temperature, with bread and olive oil.
Smoked loft bacon
In thin slices through a mash or bean dish, or briefly crisped on pea soup.
Cured sausage on the board
Coppa, Soppressata and a peppery Abruzzo side by side. A drinks series you can sell by name.
Salland flat ham
As a savoury element on a lunch dish or on bread with mustard and gherkin.
For your menu
βCharcuterie from Slagerij van Broekhuizen (Overijssel): father and son, own slaughter, around thirty varieties of cured sausage. Sixteen times Dutch and six times European champion.β
Products from Slagerij van Broekhuizen
What we carry from this maker
Cured sausages
Rotating selection from their own range, like Culatello, Coppa and Soppressata.
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.