Meeting the master of meat

BrunoBassettoBruno Bassetto of Treviso, Italy, knows meat. The 61-year-old butcher set a Guinness World Record in October by crafting a salamella—a kind of fresh pork sausage—more than 7 kilometers (4.3 miles) long. I had the good fortune to watch him trim a piece of round and make steak tartare in seconds with a pair of huge knives. But beyond his obvious showmanship, Bassetto is also a master of charcuterie. In addition to fresh meat, his butcher shop (via Mantiero 22, Treviso; 011-39-0422-231-945, also carries fresh and cured sausages, which range from slender little pepperoni to a great expression of the local Veneto sopressa (a soft, cured sausage about 3 inches in diameter). carne crudaIn late fall and winter, he also makes a cooked pork sausage that incorporates the surprisingly sweet Treviso radicchio. It’s worth a stop to pick up a sausage for a picnic in the surrounding countryside (he makes plenty that are short enough to carry) and to shake the big, strong hand of the master of meat.

About The Author


Before he was a food and travel writer, David Lyon was a commercial fisherman, a line cook, a poet, and a sometimes teacher of writing and cooking.

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12 2009

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  1. 1

    Nice pictures, David. What made the tartar outstanding was the Radicchio Trevisano salsa on top!

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