{"id":13964,"date":"2020-07-16T15:05:33","date_gmt":"2020-07-16T13:05:33","guid":{"rendered":"https:\/\/www.viabelgica.nl\/l1-recept-bonte-bentheimer-braadworst-op-romeinse-wijze\/"},"modified":"2025-09-03T18:49:03","modified_gmt":"2025-09-03T16:49:03","slug":"l1-recept-bonte-bentheimer-braadworst-op-romeinse-wijze","status":"publish","type":"post","link":"https:\/\/www.viabelgica.nl\/en\/l1-recept-bonte-bentheimer-braadworst-op-romeinse-wijze\/","title":{"rendered":"L1 recipe \u2013 Bonte Bentheimer Sausage in the Roman Style"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[],"tags":[],"class_list":["post-13964","post","type-post","status-publish","format-standard","hentry"],"acf":{"categorie":39,"afbeelding":8854,"auteur":"Coenraad Reinders, pig farmer, butcher, and chef at the Heerdeberg estate","fotografie":"Via Belgica","contentbuilder":[{"acf_fc_layout":"tekst","tekst":"On the Heerdeberg estate roams the Bonte Bentheimer, an ancient pig breed descended from Roman stock. They spend almost the entire year outdoors on the estate, where Coenraad showcases the entire process of meat preparation \u2013 from breeding and slaughtering to cooking. As much of the animal as possible is used. That\u2019s exactly what the Romans did as well. These sausages are therefore made with natural pork casing. Delicious \u2013 give them a try!"},{"acf_fc_layout":"tekst_witruimte","tekst":"Ingredients (for 3 kg of sausage)<\/strong>\r\n