Our story

Since 1993, craftsmanship in fresh meat

D&D Vlees buys pigs directly from Belgian farmers and cuts them in its own cutting room in Aalter. Without middlemen we sell at the Foodmet in Anderlecht, to private customers, associations and the hospitality trade.

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The D&D team behind the fresh meat counter, one of them handing over a carrier bag

Why D&D

Why customers choose D&D

The cutting room starts at

02:00

Belgian pork

Bought directly from Belgian farmers, traceable from farm to plate.

Wholesale prices

No middlemen: you buy at wholesale prices, also as a private customer.

A butcher ties a rolled roast with string

Cut to order

A particular cut, thickness or quantity? Email it ahead and we cut it that way.

Order by email

A butcher’s hands cutting meat on a board

From a market stall to two stands at the Foodmet.

1993
The start
Bart Deolet and Heidy Demets turn their Sunday meat sales at the Anderlecht market into their trade. The boning plant opens in Nevele.
2005
Certified
The company obtains ACS certification, with an audit of hygiene, HACCP and traceability.
2010
Their son Bram
Bram joins the business. He starts by cutting pork loins and goes on to focus on buying and selling.
2016
Mieke
Mieke, Bram’s partner, joins too. She runs the administration and also works at the market in Anderlecht.
2026
Today: Aalter and Anderlecht
A new site in Aalter and two stands at the Foodmet: fresh meat and cold cuts.

Every day

From farm to counter

Four steps, no middlemen.

01 · Belgian farmers
At the farm
We buy our pigs directly from Belgian farmers, so we know where every piece of meat comes from.
02 · Slaughterhouse
Slaughtered in Belgium
The pigs are slaughtered in an approved Belgian slaughterhouse, under the supervision of the FASFC.
03 · Cutting room
Cut in Aalter
From two in the morning our butchers cut and pack the meat in our own cutting room in Aalter.
04 · Counter
At the counter
From Friday to Sunday it is at our stands at the Foodmet in Anderlecht, at wholesale prices.

Pigs in a barn with straw — Belgian farmers

A butcher works on half a pig on a chopping block — Slaughterhouse

Cutting room

Two D&D employees at the counter, one of them handing over a carrier bag — Counter

Craftsmanship in pictures

Our people, our stands, our meat. Choose a photo to see it larger.

Belgian meat, checked quality

ACS certified since 2005 and approved by the FASFC: hygiene, food safety and traceability are checked independently.

ACS, Vinçotte
ACS certified since 2005: an audit of hygiene, HACCP and traceability.
FAVV
FAVV
Approved by the Belgian Federal Agency for the Safety of the Food Chain (FAVV): F-923, B-923 and F-923H.