From hobby to own croquette line. Eric Pekel filled his restaurants with croquettes in all kinds of ways. He now has a whole range of croquettes and bitterballen, with Texel ingredients. Filled with Texel ingredients It started with beef and lamb croquettes, for which he selects animals himself from Texel farmers and has them slaughtered at Boschma Slaughter Company Texel. He then developed the shrimp croquette with shrimps from the Texel cutter TX65. Made in North Holland Eric drives the refrigerated truck a few times a month on Monday mornings to a traditional croquette factory in Oudkarspel in North Holland. "There I put the meat in 500 liter kettles on the fire, with my own condiment and without artificial aromas and flavourings. The next day I come back to make my salpicon - ragout - from it." The croquettes and bitterballen are available in various Texel restaurants for a drink or lunch.
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