Brandt & Levie and the World’s Most Famous Butcher Create a New Sausage
As if sausage makers Brandt & Levie didn’t already have enough sausage expertise of their own, they’re now joining forces with the world’s most famous butcher: Dario Cecchini. Together, they created a dry-cured sausage that is now available. Undoubtedly doubly delicious. And as if that weren’t enough, they’re also organizing an event to celebrate its launch.
For the true connoisseurs among us, this collaboration comes as no surprise. Eight years ago, the chefs behind Brandt & Levie completed an internship at Cecchini’s butcher shop in Italy. That explains everything. Chefs Jiri, Geert and Samuel were trained by none other than the world’s most famous butcher. They have now jointly created a fennel sausage for the Brandt & Levie range.
Craftsman
The Cecchini family has been in the butchery trade for generations. “Animals need four things: a good life, a good death, a good butcher and a good cook,” says Dario, who used to be a veterinarian. With his knowledge and love of animals, the butcher excels in his craft time and time again. His greatest goal is to share his vision with the world. And he’s doing a great job of it. In addition to appearing on Chef’s Table, we can now also enjoy his skills here in the Netherlands.
The dry-cured sausage, called ‘Wilde Venkel’ (‘Wild Fennel’), is made with Brandt & Levie’s own pork and Cecchini’s beloved fennel pollen from Chianti. The sausage is now available online. And to celebrate it all, Dario is also coming to the Brandt & Levie atelier in Amsterdam on 13 June for a delicious Tuscan dinner (€ 45.00 per person). Will you be there?
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