The fourth generation of a family of butchers, the Lorenzini are carrying on a story that began in 1958, when grandmother Daniela sold live chickens at the market. Today Davide and Serena share a mission: to take the very finest meat to tables every day.
Their workshop of more than 1,000 square metres is next door to a spacious shop with the beef of Piedmontese cows of 3-5 years and up to 450 kg, and free-range chickens that grow slowly without antibiotics. Charcuterie features bresaola of fassone veal silverside, salami aged in large intestines, fassone veal sausages and monthly “limited editions” such as sausage with fennel, garlic and chilli. The deli section offers vacuum-packed ribs, marinated chickens cooked at low temperatures and “fritto misto piemontese”, Piedmontese mixed fry, plus ready to cook capocollo rolls.
With a special app, the shop offers customers the consultancy of experienced butchers, deliveries all over Italy, and barbecue courses. It sells its produce directly at the markets in Chivasso, Ivrea and Vigliano Biellese, and in their book. Taglio Netto, Davide and Serena explain why you shouldn’t trust commercial meat.
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