Antica Macelleria Falorni
Sedan 1806. Deras historia som slaktare och mästarslaktare sträcker sig tillbaka över två århundraden. Allt började i hjärtat av Chianti Classico, i Greve in Chianti, där företaget fortfarande är beläget. Antica Macelleria Falorni producerar högkvalitativa charkuterier och kallskuret, och för vidare från far till son (i 9 generationer) hemligheterna bakom gamla recept och det hantverksmässiga kunnandet i bearbetningen, med respekt för traditionella recept och kunskap. Hög kvalitet är ett dagligt åtagande för Macelleria Falorni, ett ansvar gentemot dess historia. Av den anledningen producerar de varje dag helt enkelt utsökt kallskuret. Långa och långsamma mognadsprocesser gör att deras charkuterier mognar naturligt, utan hjälp av tekniker och enzymer som påskyndar deras omvandling.
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Finocchiona IGP Falorni: The King of Tuscan Cured Meats
The Finocchiona IGP Falorni is more than just a salami, it is a journey into the heart of Tuscan culinary tradition. Aged for at least 7 to 8 weeks to reach its peak flavor, this traditional fennel salami offers a texture that is truly unique and a refreshing, aromatic profile thanks to the hand-selected fennel seeds. It is a product that speaks of history, patience, and uncompromising quality.
Serving Suggestions and Pairings
To enjoy the Finocchiona IGP at its best, we recommend serving it in thin slices alongside a glass of robust Chianti Red wine. The wine’s structure perfectly balances the aromatic fennel notes of the meat. For a complete Tuscan appetizer experience, pair it with:
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Tuscan Pecorino Cheese: Both semi-stagionato (semi-matured) and stagionato (aged) varieties provide the perfect contrast to the richness of the salami.
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Vegetables in Oil: Enhance the flavor profile with artisan-made pickled or preserved vegetables.
Antica Macelleria Falorni: Two Centuries of Excellence
The story of the Falorni family began in 1806 in the historic center of Greve in Chianti. For over two centuries, through nine generations of master butchers, the family has handed down the secrets of ancient recipes and artisanal knowledge. Today, the company still resides in the heart of the Chianti Classico region, maintaining the same commitment to excellence that defined its beginnings.
At Antica Macelleria Falorni, high quality is a daily promise and a deep responsibility toward their long history. Their production philosophy is centered on natural, slow-maturing processes. They avoid the use of techniques or enzymes that accelerate transformation, allowing their cured meats to mature according to the natural rhythm of time. This dedication results in cold cuts that are not just high quality, but simply delicious.
Why Choose Finocchiona IGP Falorni
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Authentic IGP Certification: Crafted according to strict regulations to guarantee its geographic origin and quality.
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Natural Maturation: Slow-cured without the use of artificial accelerants.
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Masterful Heritage: Produced by one of the oldest and most respected butcher shops in Tuscany.
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Unique Flavor Profile: An unmistakable aroma and freshness that only wild fennel seeds can provide.
Label:
Antica Macelleria Falorni Via di Colognole 67 Greve in Chianti (Florence)
Ingredients
Pork, salt, dextrose, fennel seeds (0.33%), peppercorns, ground pepper, garlic. Antioxidants: E300.
Preservatives: E252.
147 g of pork to produce 100 g of salami
Certified by a control body authorised by MIPAAFT
Average nutritional values per 100 g of product
Energy Kj 1800
Energy Kcal 433
Total fat 34.6
Saturated fatty acids 14.1
Total carbohydrates 0.4
Sugars < 0.1
Protein 30
Salt 5.16
Non-edible casing
Store in a cool place
How to use the Guanciale from Chianti Falorni:
Ideal for Carbonara, Amatriciana and all your favorite recipes!
In Tuscany, it is also used "raw" on Tagliere for Aperitivo with a glass of red wine.
It is seasoned with salt and pepper until its typical dark, compact outer crust forms. Inside, it maintains a soft heart with a very intense flavour.
The history of Greve in Chianti:
Since 1806. Their history as butchers and master butchers goes back over two centuries. It all began in the heart of Chianti Classico, in Greve in Chianti, where the company still resides. Antica Macelleria Falorni produces high-quality Cured meats and cold cuts, handing down from father to son (for 9 generations) the secrets of ancient recipes and the artisan knowledge of processing, respecting traditional recipes and knowledge. High quality is a daily commitment for Macelleria Falorni, a responsibility towards its history. For this reason, they produce, every day, simply delicious cold cuts. Long and slow-maturing processes allow their cured meats to mature naturally, without the aid of techniques and enzymes that accelerate their transformation.
Label:
Antica Macelleria Falorni Via di Colognole 67 Greve in Chianti (Florence)
Pork, salt, pepper, garlic, spice mix. Preservative: E252.
Average nutritional values per 100 grams of product:
Energy 2395 kJ
Energy Kcal 580
Total fat 57.6
Saturated fatty acids 19.6
Total carbohydrates <0.10
Sugars <0.10
Protein 15.48
Salt 4.08
Gluten-free
Store in a cool place
How to use the Salame del Chianti Falorni:
From local and selected pigs, this traditional Salame Toscano is the perfect match for your Tuscan style Aperitivo!
Goes perfectly with a bottle of Chianti wine, a piece of Pecorino di Pienza and some fruits jams.
The history of Greve in Chianti:
Since 1806. Their history as butchers and master butchers goes back over two centuries. It all began in the heart of Chianti Classico, in Greve in Chianti, where the company still resides. Antica Macelleria Falorni produces high-quality Cured meats and cold cuts, handing down from father to son (for 9 generations) the secrets of ancient recipes and the artisan knowledge of processing, respecting traditional recipes and knowledge. High quality is a daily commitment for Macelleria Falorni, a responsibility towards its history. For this reason, they produce, every day, simply delicious cold cuts. Long and slow-maturing processes allow their cured meats to mature naturally, without the aid of techniques and enzymes that accelerate their transformation.
Label:
Antica Macelleria Falorni Via di Colognole 67 Greve in Chianti (Florence)
Ingredients
Pork, salt, dextrose, pepper, garlic. Antioxidant: E300. Preservatives: E250, E252.
147 g of pork to produce 100 g of salami
AVERAGE NUTRITIONAL VALUES PER 100 G OF PRODUCT
Energy 1700 kJ
Energy Kcal 411
Total fat 31.7
Saturated fatty acids 12.8
Total carbohydrates 0.4
Sugars <0.1
Protein 30.9
Salt 5.83
Inedible casing
Store in a cool place