Belgian butcher couple honored with 'Laureate of Labor' medal

Wemmel, Belgium – Butcher couple Peter and Sonia Heyvaert have been recognized for their dedication and skill, receiving the prestigious 'Laureate of Labor' title and medal from the King of Belgium. The honor was bestowed upon them by the municipal government, celebrating their long-standing commitment to their craft.

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I learned the trade 40 years ago in Relegem. I worked for butcher Roger Leleu, who was a very well-known figure in the region. After my training as a butcher, I took over the business of Emiel Maes in Wemmel. We completely renovated the business and my wife Sonia also joined. We have always worked here just the two of us and never hired staff. We do everything in the butcher shop ourselves.

Peter, 51, and Sonia, 51, have operated their butcher shop in Wemmel for 28 years, working together without ever hiring staff. Peter learned the trade 40 years ago and took over the current business after training. Sonia, who initially trained as a childminder, joined him in the shop, embracing the profession.

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We make our patés, hams, cured and smoked bacon, filet d'Anvers, lasagnas, calf's head, meatloaf, etcetera, all ourselves. The chickens come directly from the farm.

Their establishment is known for its commitment to natural products, with the couple preparing a wide array of items themselves. This includes patés, hams, cured bacon, Antwerp-style cured beef, lasagnas, and meatloaf. They also source chickens directly from farms.

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That recognition does something to a person, it is the feeling that people hold us dear.

This is the second significant recognition for Peter, having previously received accolades from Belgian butchers and the Council of Labor. The couple expresses that such recognition affirms the deep connection they feel with their customers. Despite inquiries about retirement, Sonia and Peter assure their patrons they intend to continue their work for some time to come, valuing the interaction with the community.

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I am actually a childminder by training, so I actually stayed in the meat business.