Joris Bijdendijk and Brandt & Levie are bringing bokworst back
Joris Bijdendijk and Brandt & Levie put their (goat) heads together and developed a dry sausage made from male goat meat. Because goat meat is healthy, delicious and deserves more attention. Join Boktober!
More than cheese
It regularly ends up in my shopping basket: slices of goat cheese for bread, or that soft, creamy goat cheese that sticks so deliciously to the roof of your mouth, for a salad. I owe many delicious moments to Mrs. Goat. What I don’t think about at that moment is the billy goat. The male. Where is he, actually? Where are the 65,000 billy goats born every year? You may already be able to guess the answer. Since he is unable to produce milk, the billy goat quickly becomes redundant. After all, goat cheese and goat milk are the only things that make us consumers happy. But it’s October again, so time to raise some awareness about billy goats!
Bokkenbunker(s)
Goatober is an annual international campaign, and Joris Bijdendijk and the three men from Brandt & Levie are tackling the billy goat problem again this year. Together, they developed a dry sausage made from goat, well-raised Dutch pork, Colombo curry and tarragon. The bokworst is back! The billy goats they use for the sausage come from the bokkenbunker. An initiative to put the billy goat literally and figuratively on the map.
The sausage is temporarily available from the Brandt & Levie webshop.
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