The Field Guideby Moss & MarrowSlagerBen Culinair
- Cattle, sheep or goats graze on pasture in the grazing season
- Pigs and poultry live free range: outdoors on pasture, in woodland or a run
- Heritage breeds
SlagerBen Culinair is a butcher in the Thorheimpassage in Doorn that buys its meat from named farms, mostly in the region, and makes its own hams, sausages and salami in the shop.
Most of the pork comes from Proefland in Maarn, where Duroc, Piétrain and Hollands Landvarken pigs grow up outdoors in a pasture they can root in and are fed vegetables, fruit, potatoes and bread on top of what they forage. The Lekkerlander beef is from a farm in Lekkerkerk whose cattle graze most of the year and winter in a straw barn on hay; a second beef line comes from retired dairy cows finished in barns. Game includes roe deer from the Utrechtse Heuvelrug, wild boar from the Veluwe from July to February and deer from Kroondomein Het Loo. Heart, liver and kidneys are in the webshop; chicken and lamb are also sold, not yet confirmed. Their website says the butcher buys organic and free-range meat directly from farmers.
The shop is open Monday from 10:00 to 18:00, Tuesday to Friday from 9:00 to 18:00 and Saturday from 8:00 to 17:00. Webshop orders can be collected or delivered, and game is also sold for home delivery through their second webshop, Wild van Nature.
The butcher is a qualified hunter and shoots red deer, roe and wild boar in the Eifel himself.