Lucas Oechslin and Marco Tessaro stirred up the Swiss meat scene as rookies from outside the industry. Today, their meat products are an international insider tip for renowned restaurants and amateur chefs.
The two became famous for their invention of refining Swiss meat with a mold. The result of this unusual meat treatment, which the pair refer to as "lumification", is an intense flavor and incomparable tenderness.
"Luma Delikatessen" is the brainchild of childhood friends Lucas Oechslin and Mario Tessaro.
One studied biotechnology, the other tourism and hospitality management. The fact that both of them now supply gourmet restaurants all over the world and make meat fans happy with their award-winning online butcher's shop has a lot to do with curiosity.
But it also has to do with the fact that they were not originally trained as butchers. This is an advantage because it allows them to rethink and implement maturing and refinement processes without any blinkers.
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