Charcuterie

Falorni Meats

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The "Antica Macelleria Falorni", founded in 1729 by Gio Botta, is currently run by the 8th generation of his descendants.

The first pictures taken in 1890 show that the signboard was exactly how it is today, in the same place, on the arches of the typical "piazza" in Greve.

Through the various generations, the attention towards quality and traditional techniques have been handed on from father to son, together with the "secrets" related to the preparation of high quality products.

The most important "secret" is to start with meats the quality of which is certified. Therefore only the best local meats are used ("Chianina" for beef, "Cinta Senese" for pork and for wild boars those which have been present in the woods of Chianti for centuries).

This has always been the first step one must take in order to obtain exclusive high quality products. For what concerns spices, nature has provided Chianti with an uncommonly wide range of "smells": fresh fennell, laurus, juniper, garlic, parsley, sage, rosemary, just to mention those more frequently used.

Such a variety has led to the creation of typical "salumi" (salted meats: ham, salame etc.), characterised by an harmonious and unique smell.

Even Chianti Classico wine itself, added to the preparation of certain products (for example sausages and salame typical of Greve), contributes to the creation of that uniqueness of flavour and smell, which enhance and reinforce the nature of our products.