Maker · 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. For the chef that means charcuterie with a name you can put on the menu.
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 came online to keep up with demand.
The method is simple to describe and difficult to replicate. On Monday they slaughter, the rest of the week is spent processing meat from pigs and cattle. Everything happens in-house, from slaughter to ageing.
What truly sets them apart
The strength lies in the cured sausage. Around thirty different varieties come through the workshop, including Culatello, Coppa, Soppressata and a peppery Abruzzo. That Culatello—John ties it in a bladder, wraps it in tea cloths and sprinkles it with white wine. It's handwork that takes weeks and you taste it in the structure and ageing.
That the standard holds is clear from the trophy case: sixteen times Dutch champion and six times European champion. In 2023 they won the title for the tastiest and best cured sausage made from game. For a chef that's not decoration but a guarantee: these are products that stand up to any other supplier.
Alongside the sausages they supply hams like Salland flat ham, charcuterie plates and smoked loft bacon on the piece. Sturdy, recognisable cured meats you slice yourself to order.
How to set yourself apart with this
This charcuterie carries a name. You can put on your menu who made it and why that means something: a family butchery that slaughters itself and is repeatedly European champion. That story doesn't need puffing up—the titles do the work.
It works practically too. You build a charcuterie board from three or four of their cured sausages and a ham without doing any prep yourself. The loft bacon adds depth to a mash, soup or bean dish. And for a starter that needs minimal handling but makes an impact, you lay the thin-sliced Culatello on a board and let the ageing speak. Minimal kitchen work, maximum value on the plate.
“We work 100% by hand. We slaughter on Monday, the rest of the week we process the meat from the pigs and cattle.”
Chef’s 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. A charcuterie board or starter that speaks for itself, without needing anything added.
How to use it
Ideas for your menu
Culatello, thin-sliced
At room temperature, with bread and olive oil. Let the ageing do the work.
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
“Charcuterie from Slagerij van Broekhuizen (Overijssel): father and son, own slaughter, around thirty varieties of cured sausage. Sixteen times Dutch and six times European champion.”
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. Not a customer yet? Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels. No contract, just tasting.