In 2013 Osso butchery opens its doors thus making a dream come true that had been cooking for a long time. In 2010, even without a name and no final destination, the story of Osso begins when Andrea (my wife) and I travel to San Francisco and discover the world of sustainable butchery. It was love at first sight, really first cut, Andrea enroll me in a court class with master butcher Ryan Farr and since then he has not been able to take the knife out of my hand.
Between 2010 and 2013 Osso was taking shape, studying and practicing in San Francisco with Taylor Boetticher (Fatted Calf) to later travel to live the Baradieu farm in France and finish studying and working with Joshua and Jessica Applestone in Fleisher's the most important artisan butcher shop in the United States. The goal is clear to offer them artisan products with traceability, made with passion and the maximum respect to the animals.