Regular positionCDIWorkshop
Butcher · charcutier · counter
Full-time, Wednesday to Sunday. For someone with a real feel for food, used to delivering quality.
Full-time, Wednesday to Sunday
Work & internships
A real butchery. A real trade.
We work with whole animals, from farms we know. Whoever starts here learns the trade the way it should be learned: slowly, by hand, at the block.
What makes this work different here
No chain production, no pre-cut boxes at the door. A whole Galloway hanging for a month, a pig we work from nose to tail. Bjorn trained at Ceria and later taught there; what gets passed on here is not a brand, it is a trade.
Who works here
A small team. Everyone works on every animal; the intern learns the same things as the regular, just more slowly and with more questions. We work in silence when needed, with the radio on when it fits.
Open positions
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School internship 2026 / 2027
For students in butchery, hospitality or food programmes. Two to sixteen weeks. Workshop and counter.
Wednesday to Sunday, in coordination with your school
Frequently asked questions
What does a workday look like?
An early start in the workshop, breaking down a side, setting up the counter, serving customers, cleaning. No two days are the same.
What experience do I need?
For an internship: none. For a regular position: training or a few years in a real butchery. Chain-store experience is not required.
Do you take interns from schools outside Brussels?
Yes. Send an email with the school, the length of the internship, and what you hope to learn. We usually reply within a week.
Ready to come by?
Write to us via the contact form. We read every application and reply personally, usually within a week.
To the contact form