About DeliBarn

Belgian butcher Francies Coopman dared to dream big. Determined to offer top-quality fine meats at affordable prices, he launched his own modest production facility, proudly named Ter Beke, a nod to the brook and street next to the Coopman family home.

Ter Beke quickly became a national success and the preferred partner of butchers across Belgium (and soon beyond). The Coopman salami in particular became a household favorite. “We want more,” butchers said. To meet the rising demand, Francies’ son Daniel built a second facility in 1960, just down the road. Together, these facilities still form the beating heart of our fine products operations today.

In 1996, we introduced service slicing, allowing supermarkets and butchers to offer freshly packaged slices without needing to invest in their own slicing department. This innovation brought quality and convenience together on every plate.

Following the acquisition of Heku in 1996 and Langeveld/Sleegers in 2005, our acquisition of Berkhout Verssnijlijn in 2007 made us one of the largest service slicers in Europe. We started slicing not only our own specialties, but also those of other producers. Beyond slicing, we began advising retailers on their charcuterie assortment and ensuring uniform, efficient packaging.

Our expertise as a charcuterie specialist led to a natural partnership with Pluma (Owned by family Van der Pluym) in 2006. Known especially for their cooked ham, Pluma shared our passion for fine charcuterie. Together, we discovered tremendous potential in combining our strengths. We solidified our ambition to become a household name for cold cuts across the Benelux by acquiring Offerman (in 2017), a Dutch producer and slicer for the retail and out-of-home market.

Under the name of DeliBarn, we move ahead doing what we’ve always done: serving excellence in every slice.