Anzuini Massi e C. S.n.c.

Salumificio Anzuini has been producing Tuscan cured meats in Florence since the 1920s, when Pietro Anzuini left Umbria to work as a seasonal pork butcher. Since then, the business has continued with the same care, combining the efficiency of modern tools with a rigorous selection of Italian meats from chosen farms. At the heart of their work is Finocchiona IGP, the cured sausage that most identifies Tuscan charcuterie. Anzuini's Finocchiona is recognizable by the slice: soft, sometimes crumbly, permeated by the pronounced aroma of fennel that gives it its name. It's a product that demands to be tasted rather than described, and the company also offers it in vacuum-sealed slices to protect its freshness off the counter. Those passing through Florence can stop at the salumificio for a tasting and get a close look at the production method: a tangible opportunity to understand why this cured meat remains a benchmark of the region, even before it becomes a purchase to take home.

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