2023-11-07 15:11:00
Created barely 6 months ago, Fricarolo has established itself as the ideal accompaniment to a portion of fries in more than thirty chip shops, food trucks and bistros.
Even if initially, the creator and founder of Fricarolo did not intend for this, he was able to convince, particularly fry owners, that high-end products have their place in chip shops. By offering products rich in meat, with a unique and identifiable taste and chew, Michaël, a butcher for 5 generations, has taken the challenge of making chip shop products with his own sauce available to everyone. “I observed what was being done and I wanted to offer products that were made quickly, easily and above all of quality. It became clear to me that the chip shop industry needed a little more authenticity. I am not proposing to replace these products but to provide the extra that I owe to my long experience as an artisan butcher. I took just as much care to develop things using clean recipes and natural raw materials,” explains the Bouffioulx butcher with humility.
Its range of products started with its version of the fricadelle, then arrived the fricachiken in the spirit of a poulycroc but also composed with noble elements and manufactured, like the entire range, following a strict charter with customer satisfaction is at the forefront. Working with meat and avoiding reconstituted meats, Michaël had to carry out tests and tests to find, just like an alchemist does, the winning formula.
Initially, a first local chip shop was attracted by the Fricarolo, then another until it convinced around thirty chip shops including the Tailleny chip shop in Ransart.
He owes this success to his hard work without counting his hours. The Fricarolo range goes much further than a few new products on the shelves of chip shops; behind the creation of around fifteen products there is an approach, certainly economical, but also local. “We wanted to surround ourselves with local partners and thus promote the short and local circuit. It is clear that given our success we are led to deliver further but our environmental impact is a constant concern. In 6 months, we have grown a lot while knowing that we certainly do not want to sacrifice quality to the detriment of mass production. To work in accordance with our standards, we have hired additional staff. This is how Ioannis, who joined us as an apprentice, is today production manager. We also hired delivery person and salesperson. ”
When we ask him if he is not afraid of running out of steam and losing quality, the man jumps. “We have been butchers for 5 generations, I also work with my wife. I have one of the only artisanal butchers still in the region and I don’t see myself losing this reputation built up over decades. Even though they are two distinct branches, they still remain linked. ”
The expansion of the family business continues and the butcher does not want to skip ahead. “We are part of the positive dynamic of Charleroi with the desire to be a representative of the region and position ourselves in places and in cultural, family or sporting events where the region is proudly represented. ”
Don’t count on Michaël to decry “the competition”. “I don’t want to replace what already exists, I just take a place that was vacant. Chip shops and others are free to offer their customers different ranges of products. The success we experienced recently during the inauguration of the new spaces in the upper town of Charleroi proves us right in the sense that consumers are looking for high-quality gourmet products,” concludes Michaël.
Master Frites, second best chip shop in Belgium in the competition organized by RTL TVI, arrives in the Ixelles cemetery district.
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