It was back in 1962 that boucherie HEINEN relocated from Malmedy town centre to Champ de l’Abby to set up an Ardennes charcuterie studio there. Up to the 1990s the HEINEN family made quality ardennes products there. After the takeover of activities by an industrial group the activity would be abandoned before finding a second wind following the acquisition of the site in 2000 by Jean-Luc DEROANNE and André DENIS, respectively a traditional butcher and veterinary surgeon. Together they created les Salaisons de Haute Ardenne (SDHA) where they develop salted and cured ardennes meat products (of the salaison type). They work together with la Salaison des Blancs Moussis in Stavelot, specialist in the production of cooked meat products since 1958. In 2003, in Malmedy, they created a production line for uncooked slicing sausage, while the production of cooked products was moved to Verviers after acquisition of the company VANDEBEECK. In 2011 the production of uncooked and cooked products was grouped at the Malmedy site after leaving the sites in Stavelot and Verviers. The tool was now finished, the story could now continue! In 2015 the slicing sausage also obtained the label "Saucisson d’Ardenne IGP" (Ardennes Sausage PGI).
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