Delicious Store becomes a friend of Via Belgica
Author: Anja Neskens
Photography: Anja Neskens
A long-cherished dream! Ronald Stoot, born and raised in Heerlen, together with his partner Eric van Veggel, opened a beautiful delicatessen shop on the Saroleastraat in Heerlen. They named their shop “Delicious Store.”
In their shop, you wander from one Heerlen story to the next. During their walks through the stunning South Limburg countryside, the best ideas emerge. “How can we spoil our customers with honest and delicious regional products – preferably inspired by the history of the city of Heerlen?” Romans, the Middle Ages, the mining era, topped off with Heerlen as the city of graffiti – all these themes are reflected in one of their products.
A passion for honest and healthy food – that is our guiding principle. We want people to taste natural, artisanal products – and preferably with a story behind them.— Ronald Stoot
Where do they get their inspiration? In Maastricht and ’s-Hertogenbosch, where they have long been working intensively with regional products, bringing them to market in creative ways.
Ronald and Eric have already developed a range of products inspired by the Roman past. They began with Caumerdal cheese, followed by Limburgica cheese, and went on to create delicious charcuterie and pâté. Even the serving board for all these delicacies was engraved and given a name: the Secures board.
Via Belgica is proud to welcome Eric and Ronald as enthusiastic new friends of Via Belgica. We highly recommend visiting their shop – you will not be disappointed! Their passion and love for their craft shine through in everything they do. They quite literally brighten your day, after which you can enjoy all the delicious treats you’ve taken home in your shopping basket. Bon appétit!
A tip from Ronald:
“We encourage every entrepreneur to get creative with the history of their city. It gives you the chance to connect with your customers. And collaboration? We can only recommend it. By working together with the city, associations, or organisations, you get the opportunity to become more visible and to expand your customer base.”
Limburgica and Caumerdal Cheese
The first inspiration arose during a walk along the Caumerbeek, accompanied by alderman Clemens. The many herbs growing along the brook – such as wild garlic – form the basis for this delicious cheese. A herb already known and used by the Romans. And the brook itself? It once supplied the water for the Roman bathhouse of Heerlen.
With Limburgica cheese, they took things a step further. An ancient recipe for Caseus, Roman cheese, served as their inspiration. A delightful combination of pepper, lovage, and Amalfi lemons excites the palate with every bite of Limburgica. And the label adorning the large cheese wheel is rich with references to Roman times in South Limburg. In the illustration, you’ll discover Villa Voerendaal, the Lady of Simpelveld, and the streams of Heerlen that supplied and drained the water from the Roman bathhouse in Heerlen.
For Ronald and Eric, it is equally important that the cheeses are produced honestly and locally. A Limburg farmer from Nederweert crafts both cheeses. He allows his cows to roam freely. And even better: instead of vaccinating them, he simply uses turmeric. The result: a truly organic, dynamic cheese.
The Secures Board
Delicatessen shop Delicious, wood craftsman FoodWood, and Restaurant Graffiti joined forces to create a beautiful walnut serving board: the Secures board, inspired by Heerlen’s Roman past. For its shape, woodworker John Lambrichs of FoodWood drew inspiration from a Roman axe. Each board is handcrafted, using walnut wood from Heerlen’s Imstenrader Forest.
It is a pure product – handmade and a true showcase of craftsmanship. No two boards are the same, making each one an exclusive, limited edition. The Secures board is perfect for serving bread, cheese, olives, and other delicacies.
Ronald Stoot: “A 100% Heerlen product, made by four hands.”
The board is available at the Delicious Store. Don’t wait too long – stock is limited.
MenapII
In Roman times, the Menapii lived in our regions – an inventive people who had already mastered the art of curing meat to preserve it longer. The Romans quickly took notice and drew inspiration. In fact, the very origins of Italy’s famous cured meats can likely be traced back to our lands.
Butcher Dierendonck in Belgium managed to trace the original bloodline of the Menapian pig and successfully re-bred this historic breed. The result is meat of Pata Negra quality – in other words: the very best of the best.
At the Delicious Store, you can taste a pâté made from this Menapian pork, affectionately called “Fëte du Couchon.” Ask for it at the counter and enjoy it spread generously on artisanal sourdough bread, topped with delicious oignons Monegask.
