Meat and poultry sales Belgium

Right in the center of town, this family-run butchery and charcuterie is a true tribute to the Ardennes region. Most of the cured meats and charcuterie are homemade, salted and smoked the old-fashioned way. Specialties include saucisson à la bière Godefroy, pavé des croisés and saucisson de sanglier à la Chartreuse. Meat comes from family farms and regional farms. Magnificent choice of game in season. The cheese shop also sells oeillet du château, a sheep's milk cheese matured in the cellars of the Château de Bouillon!

If you like meat, it's impossible not to be hypnotized by Dierendonck's window, because it is so tempting. Hendrik Dierendonck, the star butcher of West Flanders who almost single-handedly saved the red cow of Flanders, opened his Brussels branch in 2017 and treats delighted customers to various breeds of cattle: Angus, Siementhal (matured or not), Baltic, Rubia Gallega or Wagyu, but also pork, lamb, poultry, cold cuts, seasonings... Everything on offer is handpicked.

Saint-Octave offers cheeses and charcuterie from small farms at home and abroad that focus on quality, tasty products. Their raw-milk cheeses, some home-aged, are superb. So are the charcuterie products from Catalonia and the Ardennes. Saint-Octave is also "responsible" (respect for the seasons and ethical working methods), sustainable (fight against waste, reusable packaging...) and collaborates with micro-breweries for perfect pairings!