Passion for meat

On 14 September 2017 we took a group of approximately 45 members to visit Keulen Vleeswaren. Jack Keulen, plus his son Ben and his team, extended a warm welcome to us in Nuth. The people of Limburg are known for their hospitality, and that was underlined by the huge flans – the local speciality – that greeted us on our arrival. Keulen Vleeswaren is a very down-to-earth company, so there were no grand meeting rooms. Instead, the company canteen was the perfect place for us to listen to Jack’s presentation, with occasional input by his son Ben too. They had some fascinating stories to tell – about the company’s early years and its future, and also about the traditional meat processing methods. Rather than burning hairs off, the best way to remove them is using a chain in water – it results in beautifully white meat. Jack still uses this method to help one of his neighbours in Austria, up in the alpine meadows where he lives.

We hung on his every word. And after the tour, which lasted longer for some groups than for others, we were treated to a surprise barbecue featuring delicious Limburg products from the company’s own hands. Our thanks go to Jack, Ben and the rest of the team for such an inspiring afternoon.