There is a tiny charcuterie workshop on Hoendiepstraat in the Amsterdam Oud Zuid neighborhood. There, at De Pasteibakkerij the tandem of Diny Schouten and Floris Brester are quietly putting out the best cured meats in the Netherlands. We visit once per year to pick up a few kilos of bacon, sausage, terrines and such. The two former journalists are practicing a craft that is largely forgotten in that part of the world.
We filed a full report here.