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Falorni Salami Cinghiale with wild boar meat ca. 370g

CHF 28.15*

Content: 0.37 Kilogramm (CHF 76.08* / 1 Kilogramm)

Available, delivery time 1-2 days

Product number: SAL-6103
Product information "Falorni Salami Cinghiale with wild boar meat ca. 370g"
The fine game flavour is pleasantly accentuated by seasoning according to a traditional recipe. It matures for one month. Wild boar as well as pork from domestic pigs are processed. Natural casing with noble mould.    

  • "THE" salami from Tuscany
  • with the right spices of the hundred-year-old Tuscan tradition, the wild taste is brought out even better
  • the wild boars, which grow every year, live in forests left to their own needs
  • 20% wild boar, 80% pork, so the salami is not too intense
  • aged for approx. 1 month
  • crammed in natural intestine
  • gluten-free, lactose-free

Antica Macelleria Falorni - Traditional sausage making in Tuscany   
The Antica Macelleria Falorni di Greve in Chianti was founded in 1729 by Gio Battista and is now run by the eighth generation of the Falorni family. The traditional butcher's shop in the heart of Tuscany has been located in the same place - namely the central piazza in Greve - for over 100 years. After its foundation, the butchery very quickly succeeded in making a name for itself regionally and later also nationwide. Today, Antica Macelleria Falorni stands for high-quality salami and other specialities worldwide. The company's success is due to the fact that the tried and tested family recipes are still used today and are prepared in the classic way.
Properties "Falorni Salami Cinghiale with wild boar meat ca. 370g"
Origin: Tuscany
Manufacturer "Antica Macelleria Falorni"

Antica Macelleria Falorni - Traditional Salami Making in Tuscany  

The Antica Macelleria Falorni di Greve in Chianti was founded in 1729 by Gio Battista and is now run by the eighth generation of the Falorni family. The traditional butcher's shop in the heart of Tuscany has been located in the same place - namely the central piazza in Greve - for over 100 years. After its foundation, the butchery very quickly succeeded in making a name for itself regionally and later also nationwide. Today, Antica Macelleria Falorni stands for high-quality salami and other specialities worldwide. The company's success is due to the fact that the tried and tested family recipes are still used today and that the preparation is done in a very classical way.  

Antica Macelleria Falorni - a family business with tradition  

Many rumours surround the production of the traditional products of Antica Macelleria Falorni. No wonder, because the secrets of production are only passed on from generation to generation, without leaking to the outside world. This ensures the unique and consistent quality of all specialities. Antica Macelleria Falorni is therefore still a real family business. The current managers and brothers Stephano and Lorenzo Falorni grew up among ham, salami and other sausage specialities and showed a strong attachment to the family tradition from an early age. Today, the Greve in Chianti plant covers an area of about 2000 square metres. The weekly production capacity is more than 100 quintals. All sausages are produced here by processing the best cuts of meat and refining them piece by piece. Proven family recipes and production methods are used in combination with modern technologies to maintain high quality standards from the raw materials to the finished product. Once finished, they are transported all over Italy and abroad, as they have long enjoyed great popularity not only in Italy. 

What makes the Tuscan sausage from Antica Macelleria Falorni so special?  

The origin of the meat used is typical of the traditional sausage from Antica Macelleria Falorni: regional breeds such as the Chianina breed of cattle and the Cinta Senese breed of pig are used in particular. Both breeds are only bred for the production of these Tuscan sausage specialities. They therefore give the popular truffle or fennel salami its typical flavour as well as the spicy manzocotto - a cooked beef ham. In addition, the meat of wild boars from the forests of Tuscany is also used for processing the sausage specialities. The high quality of the products is also ensured by species-appropriate husbandry and nutrition of the respective animals. A vegetarian diet and stress-free free breeding contribute to the fact that the Cinta Senese pigs, for example, deliver high-quality and tasty meat. The sausages are then refined with regional spices - such as juniper, fennel, parsley, garlic, bay leaf, rosemary and sage. This combination gives the ham, salami and sausage specialities from Antica Macelleria Falorni their characteristic Tuscan taste.

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