postheadericon History

Ever since I was young, I was interested in living cattle, slaughtering and the processing of it. As people say, it’s all in the blood. After four generations in the field, this is nothing but normal. Everybody from my mother and father’s side were involved in the field of slaughtering and meat processing. 


I was only 6 years when my godfather, Omer Maddens took me to one of his fields in West-Flandres to look at the bovine. Every Monday, my father and me went to a peasant or bovine market to purchase a bovine or porks. These animals would be slaughtered in our private slaughter house. During the holidays I went with my uncle Jules to different bovine markets (Ieper, Kortrijk, Bastogne or Siney) to buy fat, mostly skinny bovine to feed them.


After several years at the St. amandscollege I was allowed to stay home and work with my father to learn the ways of our profession. Then I finished my studies of butchery, meat-processing, at an institute of reformation during a period of 4 years. After these 4 years I followed an extra 4 years of studies to specialize in industrial meat processing.

 

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