History
From a picturesque French village on the Loire to an international brotherhood with 4,500 members worldwide.
The Confrérie is founded in Jargeau, a picturesque French village on the Loire, famous for its traditional sausage: the andouille. The Chamber of Commerce joins forces with independent gastronomy enthusiasts to promote the reputation and quality of the andouille.
Seeking international promotion, the Dutch chapter is established: the Grand-Bailliage des Pays-Bas. Professional competitions for artisan butchers are organised from the Netherlands, initially focusing on dry and cured sausages.
The competition expands with a new category: raw and dried hams. Success grows steadily as more butchers and producers from across Europe take part.
The cooked ham category is incorporated into the competition programme, further broadening the scope of the event.
With the addition of pâtés and terrines, the competition demonstrates its broad view of artisan meat processing. The jury is expanded with specialists in this field.
Grilled sausages, BBQ products and various cooked sausage types are added as categories. The competition now has ten main categories and grows into a truly European event.
The Dutch chapter undergoes a major renewal. Under the leadership of the new board – with Werner Richelle as Grand Maître – the focus is renewed on craftsmanship, quality and international cooperation.
The Confrérie today counts 4,500 members spread across Europe. Participants from the Netherlands, Germany, Belgium, Italy and other countries annually submit their finest products.