’40 years of family taste’: The origins of Swinnen Meat
Jos Swinnen grew up among cattle and calves and often helped his father at the farm. This instilled a love for animals and nature in general from an early age. Following his studies at the Butchers’ Vocational School, Jos worked for various butchers and meat processing companies, where he learned all the skills of the trade. Driven by his own aims for high quality, on his 27th birthday Jos started his own company. He started off by just trading but it wasn’t long after that he began processing himself, in order to gain better control over the quality of the meat he supplied. This has now grown into the flourishing business of today.