Brandt & Levie

Brandt & Levie works with a clear goal: producing the best sausages in a responsible manner.

About the makers
Brandt & Levie is a childhood dream come true for Geert van Wersch, Jiri Brandt and Samuel Levie, three friends from Amsterdam with a passion for culinary creativity. They worked together in a restaurant in Amsterdam, where homemade sausage had a permanent spot on the menu. Inspired by their experiences, they decided to make a ‘sausage journey’, which took them to Italy via Corsica. There they interned with renowned butchers such as Dario Cecchini and learned the tricks of the trade.

Production Process
Back in the Netherlands, they started making their own sausage from well-raised Dutch pigs. They experimented with different flavors and techniques they had learned in Italy. This resulted in the basis of Brandt & Levie: eight flavors of dry sausage, which were quickly expanded with new products.

Sustainability
Brandt & Levie work directly with farms that raise pigs sustainably. They buy whole pigs and use every part so nothing is wasted. The pigs have plenty of space and receive regionally produced feed or residual flows from local farms and supermarkets, making their production both animal-friendly and environmentally friendly.