The Field Guideby Moss & Marrow1906 Makers van Charcuterie
- Pigs and poultry live free range: outdoors on pasture, in woodland or a run
- No synthetic pesticides or fertiliser (certified)
1906 Makers van Charcuterie is a sausage and charcuterie workshop on the Industrieweg in Maartensdijk, run by the fourth generation of a butchers' family, which makes pâté and cold cuts from the meat of animals raised outdoors.
Their website says the animals root and forage outside with room to move, and that they know their farmers personally, although the farms aren't named. Most of the range is organic and made from Dutch meat: liver sausage, Amsterdam ossenworst (raw-beef sausage), smoked sausage from pork or beef, grill sausage, Gelderland cooked sausage, mortadella, Coburger ham, slow-smoked beef pastrami and roast meatloaf, alongside dry-cured and smoked belly bacon and dry-cured smoked beef from dual-purpose cows. The workshop is certified organic (SKAL); we found it in the register. Only natural additives are used, apart from curing salt (E250) in a small part of the range, which is stated on the label.
There is no shop at the workshop. The products are sold through butchers and delicatessens across the Netherlands and through several online supermarkets, and the store finder on their website shows where to buy. A tour of the workshop can be booked by email.
Private-label products are made only on the condition that 1906 chooses the meat itself.