2023-12-29 16:01:00
Like every year, it’s hot at Boucherie Laval, in Stavelot. Orders for sauerkraut are pouring in and Olivier Laval and his team must be well organized to keep up. And this year, it’s even more the case than usual. “In general, we have 1,500 portions of sauerkraut for the end-of-year celebrations,” explains the owner of the establishment. “So far, we have received 2,000. And we will have more from here Sunday. That’s really a big increase. Both in HORECA and among individuals.”
And do we know the reason for this increase? “I don’t really know. I guess it’s because people decided to go back to traditions and the short circuit.” It must be said that the Laval butcher shop is used to working with local producers. “We work in particular with Jean Gotta, a company in Aubel. We also buy Eifel meat from the Saint-Vith slaughterhouse. We have excellent quality products very close to home. We might as well use them .”
Speaking of meat, does the composition of sauerkraut change over time? “No. It remains very classic. We put a frankfurter, half a ham, a peasant and a piece of bacon.” In addition to sauerkraut, Olivier Laval and his team also prepare platters for pierrade and fondue for the New Year.
“Nothing would be possible without our staff”
And all this work is added to the butcher’s usual meat production. “For the moment, it’s really a rush. But fortunately, I can count on competent staff who don’t count their hours. Without them, none of this would be possible.” Concludes the butcher’s boss, tired but “happy because it’s nice to have such success. We’re having a record year.”
Boucherie Laval ©EDA VR
It seems that this increase in sauerkraut orders for the New Year is not an isolated case. In fact, at the Havelange butcher shop in Herve, the situation is the same. “We received 10 or 15% more orders than last year,” we were told on site. In total, we sell around a ton of prepared sauerkraut and a ton of derived products, such as frankfurters and hams.” There too, we attribute this increase to a return to traditions “and also to the fact that people have fewer big parties for New Year’s Eve and prefer to receive their families on New Year’s Day.”
The Bourguignon butcher shop, in Verviers, makes more or less the same observation. “For the moment, it’s hard to estimate the quantities we sell. We will have to take stock after the holidays. But it’s certain that people buy a lot of sauerkraut.”
On the other hand, at the Finck butcher’s shop in Spa, there is no increase. “It’s been relatively stable for a few years. We sell much less than 30 years ago. People have turned away from tradition and prefer platters for pierrade. And then, today, competition from supermarkets doesn’t help us.”
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