Where craftsmanship meets flavour
Everything starts with the right cut. “We prepare the loin ribs in a very specific way, making sure the fillet meat stays attached to the rib,” explains product technologist Sjaak Wisse. “That gives us a rich, meaty product with a consistent quality you do not easily find elsewhere.” Once prepared, the ribs move through a tightly controlled production process. They are first tumbled in a light brine to improve tenderness and texture. After that, they are marinated in a wet blend of herbs and spices, allowing the marinade to penetrate the meat properly. The ribs are then vacuum-packed and cooked sous vide for around four and a half hours at a carefully controlled temperature.

“The trick is getting the collagen to break down just enough,” says Sjaak. “That is what gives the ribs their tenderness while still keeping a proper bite. Leave them in too long and the meat falls off the bone. Then you have gone too far. It really comes down to precision.” The end result is a juicy, tender sparerib that works just as well in the oven as it does on the barbecue or grill. Available flavours include sweet, spicy, smoky barbecue and Korean style. All products are allergen-free and made with less salt.

From deboning site to added-value specialist
What once started primarily as a deboning facility has grown into a specialist site for added-value pork products. Alongside spareribs, Scherpenzeel also produces products such as kassler ribs, pork picanha, pulled pork and country-style ham. The site includes tumbling systems, woodchip smokehouses — including hickory smoking for specific export customers — and cold storage for export deliveries. With everything managed under one roof, customers benefit from a flexible, fully integrated operation.

Built for international customers
With customers across Europe, and growing interest from the United States, Vion sees clear opportunities for further international growth. One of Scherpenzeel’s biggest strengths is its flexibility. Whether customers need market-specific flavours, tailored recipes or different product sizes, the team can move quickly. “We adapt easily to the flavour preferences of different countries and cultures. Saying ‘no’ is rarely where we start,” says product manager Bjorn de Jong. “At Scherpenzeel, we look for what is possible — in production as well as in sales.” Vion is also exploring ways to take over more of the cooking stage in-house. “That saves time for customers and allows us to add more value across the chain,” Bjorn explains.

Interested in the possibilities for your market? Please contact your regular account manager or reach out directly to Bjorn de Jong at bjorn.de.jong@vionfood.com.