At Spek & Boonen we do more than refine an old tradition: we start a new one. We resolutely opt for honest and traditional meat, and only use outdoor animals, grown by farmers with love for the profession. Based on traditional local techniques, we prepare all our products on the spot in our butcher's shop, in small quantities to guarantee optimum quality. Because taste comes first for us, we let our meats ripen between three weeks and a month: you can taste that patience.

Every day, Spek & Boonen proves that meat does not necessarily have to be pre-packaged, limp and tasteless. You can come to us for the real deal: beautiful, fat-veined outdoor meat with character and flavour. We are proud that we only use the very best ingredients to prepare our charcuterie, our sausages and our meat salads, but also our mayonnaise and our sauerkraut. And that really doesn't have to cost you half a month's wages: not only our meat is fair, our price is too.

Manager Bjorn Boonen (°1977) has lived in Brussels for twenty years, but he spent his youth in the Limburg countryside. As a child, he went along when his parents went to buy beef in Ciney: the love for high-quality meat was therefore instilled at an early age, and has never left him since. Not satisfied with the ubiquitous 'Belgian white-blue' beef breed and with the equally lean and flat-tasting pork, he began to experiment with other breeds and charcuterie preparations during his many years as a chef. Bjorn became an ardent defender of good and honest meat: from that inspiration, Spek & Boonen was born.