Brandt & Levie sausage turns 10 and it’s being celebrated with a Salami Pop-up

Ten years ago – what were you doing then? 2011 was the year the last Space Shuttle went into space, William and Kate got married in England, and the game Minecraft was launched. But what truly counts as a major event in my book: the founding of sausage company Brandt & Levie! Ten years of top-quality sausage; that calls for a celebration…

Because a decade ago, chefs Geert van Wersch, Jiri Brandt and Samuel Levie founded a company with one main goal: making delicious dried sausage with a really good story. They had interned with renowned butchers in Italy and had been deeply impressed by Carlo Petrini, founder of Slow Food International.

Quality sausage

Back in the Netherlands, they wanted to follow this ‘good, clean & fair food’ example and focus on making the highest-quality sausage. From better meat, fewer miserable pigs, and with an eye to what more conscious meat consumption could look like in the future. An honest story, then, which for ten years has resulted in incredibly delicious and distinctive sausages!

Party sausage

And to properly celebrate, a real anniversary sausage is of course being launched. This dry sausage with saffron and hazelnuts from Piedmont will be available in stores from October 8 and is made with special Berkshire pork from ‘pig whisperer’ Kees Scheepens of Oirschot. It is the first Brandt & Levie sausage made entirely from circular organic meat, so it is their vision of the future come true.

Pop-up

If you’re in Amsterdam between October 8 and 10, be sure to stop by the chefs’ pop-up sausage shop at Hugo de Grootplein 7. There, you can buy no fewer than nine (!) new culinary fresh sausages with exciting flavors such as mapo tofu to enjoy at home, alongside the celebratory sausage, of course. On Saturday and Sunday, you can enjoy a three-course brunch there (check their socials to make a reservation). What will this lovely pop-up shop be called? SALAMI!

SALAMI Magazine

And that is also the title of the ‘bookazine’ being launched at the same time! This 140-page magazine contains stories, interviews, loads of recipes and undoubtedly plenty of drool-inducing photos. It will feature the first weed sausage ever, a conversation with vegan writer Roanne van Voorst about eating meat in the future, and the favorite sausage recipes of, among others, Yvette van Boven.

We think the magazine alone will be a celebration in its own right. From October 8, it will be available at specialty shops throughout the country, so be sure to get your hands on these festive treats. Enjoy it on the couch with the magazine and the anniversary sausage sliced on a board within easy reach, hmmmm, bring it on! And: congratulations in advance, guys!

Read also:

• Q&A with Samuel Levie
• True love: a cheese and charcuterie bouquet
• What’s going on with German currywurst?