Cordemeijer Fine Foods: craftsmanship, health, and innovation

Haarlem September 2025 — Cordemeijer Fine Foods is making its mark on the European gastronomic landscape with a clear formula: authentic taste, transparency, and a careful nutritional profile. Founded by Hans Cordemeijer, the company builds its growth on three pillars: craftsmanship, nutritional research, and clear communication.

In its laboratories, selected meats are processed with controlled methods and formulations that limit salt and fat while maintaining a high protein content. A concrete response to the growing demand for clean label products suited to today’s consumer.

Who is Hans Cordemeijer

Hans Cordemeijer began his career in the textile sector, where he worked for many years before founding a fashion company in 1998. During his travels in Italy, he developed a deep passion for cuisine and the art of charcuterie, transforming a hobby into artisanal expertise.

He dedicated years to studying master butchers up close, spending time in local workshops in Italy during his fashion business travels, observing traditional techniques, inherited recipes, ancestral curing methods, and refining his palate.

This path made him not only a connoisseur but also a custodian of ancient know-how: able to recognize meat worked with care, a well-balanced mixture, and a casing that preserves succulence after maturation.

At the age of fifty-five he made the decisive shift: leaving the fashion world almost entirely to devote himself to food, together with his family, and giving life to a brand that today combines entrepreneurial experience and gastronomic tradition.

Hans Cordemeijer 

Innovative Pork's Sausages by Cordemeijer's Family

All Cordemeijer sausages are lovingly handmade by the family in Haarlem.
We craft both dry and fresh sausages, always following the unique recipes of Hans Cordemeijer.

Our secret? Pork from humanely raised animals, combined with herbs from our own garden. This way we guarantee the purest flavors and the highest quality.

But Cordemeijer goes further:
We create an alchemy of taste – an innovative mix inspired by Hans’s journeys through Tuscany and Umbria, enriched with influences from Asia and beyond.

• Fusion and innovation: surprising combinations such as miso & seaweed or cardamom & lime.

• Collaboration with artisans: like the bold creations with Sinners hot sauce.

• Tradition meets modernity: classic craftsmanship, always with a fresh twist.

This is how we build a world of flavors to discover and enjoy together with friends and family.

Signature Flavor Variants

Miso & Seaweed

Miso & Seaweed
A daring fusion between East and West: savory miso meets briny seaweed, balanced with our aged, dry sausage. Earthy, umami-rich, and surprisingly harmonious—every slice is a voyage across flavor oceans.

Cardamom, Rosemary & Lime
Bright and aromatic: warm cardamom spices intertwined with fresh, zesty lime give this sausage a crisp edge. A lively combination that awakens the palate with citrus sparkle and spice warmth.

Sinners Edition
Bold, irreverent, unforgettable. Our Sinners variant partners with the famous Sinners hot sauce—smoky, spicy, with a touch of sweetness. For those who want flavor with attitude and a kick.

A special place for the Haarlemse Knäckers : 

Haarlemse Knäckers
Rustic, crunchy snacks inspired by Haarlem’s hearty traditions. These “knäckers”—thin, dry sticks—deliver concentrated flavor: garlic, herbs, textured meat. Perfect as a nibble with drinks or cheese.

A new life for sausage.

Mission Statement
We recognize the call for healthier food and have acted on it. Cordemeijer redefines sausage by combining artisanal tradition with modern responsibility—less processed, more natural, always delicious.

A mission for health

International guidelines recommend not exceeding 5 g of salt per day (≈2 g sodium). This is a demanding challenge for cured products, but Cordemeijer has chosen to address it not as a constraint but as a strategy for innovation.

In its range of droge worsten (cured salamis) — such as Hollands Kalfsvlees (Dutch Veal), Hollands Weiderund (Dutch Pasture-Raised Beef) , and Wagyu Finca Santa Rosalía — the company applies:

• targeted salt reduction through guided fermentations and selected starter cultures;

• a lighter lipid profile thanks to “low fat” reformulations that preserve aroma, texture, and juiciness.

Innovation, taste, and presentation

Beyond substance, there is attention to form: clean, essential packaging, clear claims such as Reduced fat & salt, High protein, Pork-free, and storytelling that highlights process and raw materials.

A key stage for these innovations will be the Vakbeurs Foodspecialiteiten 2025 (29–30 September, Expo Houten). Cordemeijer will be present at stand 126A, presenting its “2025 novelties” in one of the most important trade shows for specialty foods in the Netherlands. Here visitors will be able to experience first-hand the consistency between nutritional promise and sensory quality.

The new generation of cured salami

Nutritional values (per 100 g finished product):

• Total fat: ~13–17 g (≈ half of traditional cured salamis)

• Salt: ~2.5 g (40–45% less)

• Calories: ~160–200 kcal (≈ 50% lower than the category average)

Key strengths:

1. Lighter — half the fat and calories, without sacrificing pleasure.

2. Improved nutritional profile — less salt, aligned with international guidelines.

3. Safety and tradition — fermentation and artisanal curing guarantee authentic taste.

4. Sensory experience intact — the aroma and texture of true cured salami.

5. Response to modern consumers — growing demand for “better for you” products.

Why this choice matters

• Limiting salt not only improves cardiovascular health but also meets the growing demand for transparency.

• Innovations such as sustainable Wagyu involve higher costs but redefine the consumer’s perception of what it means to be a responsible premium product.

• Hans Cordemeijer demonstrates that it is possible to combine craftsmanship, ethics, and entrepreneurship, offering a credible alternative in the world of quality gastronomy.

Wagyu, Finca Santa Rosalía and Patxi Garmendia

A significant part of the premium offer comes from Wagyu raised at Finca Santa Rosalía, in Castilla y León, Spain.

Founder Patxi Garmendia , a visionary cattle breeder, imported pure genetic lines from South America and Japan, creating a herd raised in semi-extensive conditions, with over 100 m² of space per head. 

 Patxi Garmendia 

Wagyu Breeding in Spain
Over two decades ago, Patxi Garmendia began an ambitious journey by importing pure Wagyu stallions and embryos, laying the foundation for unique genetics now embodied in the “Santa Rosalía” Wagyu.

At Finca Santa Rosalía, each animal enjoys ample space, soothing environments, and natural bedding recycled as organic fertilizer. Their diet—an exclusive mix of forage, cereals, and the farm’s own organic wine—ensures both animal health and premium-quality meat.

With sustainability at the core, Patxi developed an additive-free feed that reduces greenhouse gas emissions, making Santa Rosalía Wagyu both eco-friendly and nutritious. Even at slaughter, stress-free handling by familiar staff guarantees animal welfare until the end.

Personally overseeing every stage, from breeding to packaging, Patxi has set new standards of quality, traceability, and respect. Finca Santa Rosalía now stands as a worldwide reference for responsible and innovative Wagyu farming.

For Hans, the choice was inevitable. Faced with the extraordinary quality of Patxi’s Wagyu, he felt compelled to create not just a sausage, but a masterpiece of cured charcuterie. By combining the unmatched marbling and depth of flavor of this remarkable beef with his own artisanal craftsmanship, Hans transformed tradition into excellence—giving life to one of the finest cured sausages imaginable.

The animals are fed with selected cereals, forages, and even organic wine produced on the estate — an approach that combines sustainability, animal welfare, and organoleptic quality, without additives.

From Exceptional Raw Materials to Remarkable Cured Meats

Hans Cordemeijer transforms the finest Wagyu, pasture-raised beef, and veal into a unique line of dry sausages. Each product is crafted from carefully selected meat, cured naturally without additives, and matured with patience.

• Wagyu Dry Sausage – From the purest Wagyu genetics, combining extraordinary marbling and flavor with a traditional curing process free of additives. Slowly matured for a tender texture and refined taste, it elevates charcuterie to a new level.

• Pasture-Raised Beef Dry Sausage – Made from cattle raised on open pastures, this sausage reflects the authentic depth of grass-fed beef. Naturally matured, it delivers a robust, wholesome flavor rooted in respect for animals, land, and tradition.

• Veal Dry Sausage – From carefully selected veal, delicately cured to preserve its natural tenderness. The result is a smooth, subtle, and elegant delicacy that embodies both responsibility and refinement.

Together, these three specialties represent Hans Cordemeijer’s philosophy: authentic, sustainable, and innovative. A collection of fine cured meats that redefines modern charcuterie.

Last but not least: the new look of Cofos Foods

The new design of the Cofos Foods website stands out for its elegant simplicity: a neutral color palette, wide natural images, and direct language. Not a commercial showcase, but a visual magazine in which storytelling and authenticity take precedence over spectacle.

At its heart remains the blog section, a true editorial space for sharing passion and dedication to gastronomy, highlighting not only products but also the culture of taste and art in its most authentic expressions.

Among the most notable posts:

• “The Magic of Champagne” (9 August 2023) — recounts the history of Champagne, the figure of Dom Pierre Pérignon, the art of production, and food pairings. A piece that blends culture, wine tradition, and evocative storytelling.

• “Fine gastronomy and haute couture: Paris 2023” (1 May 2023) — describes an exhibition at the Conciergerie exploring the art of the table from the Middle Ages to the present, connecting Parisian market history with culinary traditions. It highlights the parallels between gastronomy and fashion, with references to exhibitions dedicated to Christian Dior and Yves Saint Laurent, underlining how haute cuisine and haute couture share a common aesthetic sensibility: “Food is art. High fashion too.”

Vakbeurs Foodspecialiteiten 2025

Why is it Important to visit?

The Vakbeurs Foodspecialiteiten is the leading trade fair for specialty foods in the Netherlands. It is where passionate professionals, from small artisanal producers to established brands, come together to showcase innovations, launch new products, and build lasting business connections in a warm and welcoming atmosphere.

Visiting this trade fair in Houten means discovering the latest trends, tasting exceptional delicacies, and meeting the people behind them.

It is not only a marketplace, but a source of inspiration, knowledge, and opportunities—making it the essential event for anyone in the specialty food sector.

The fair takes place at Expo Houten (Netherlands) on Monday 29 and Tuesday 30 September 2025, from 12:00 to 22:00, with free parking available.

Expo Houten
Meidoornkade 24
3992 AE Houten

This year, all three Hans Cordemeijer dry sausages — Wagyu, pasture-raised beef, and veal — have been selected for the “Best Novelty 2025” competition, highlighting their innovative character and exceptional quality.

Feel free to contact Hans directly at hans@cordemeijer.nl for more information, or meet him in person during the Vakbeurs Foodspecialiteiten 2025 at stand 126A.

Thank you for your attention.
Enzo