Laboratorio Falaschi Sergio dal 1925

Laboratorio Falaschi has operated in San Miniato since 1925, managing fresh meat and cured products from local herds across Tuscany. The family workshop processes beef, pork, poultry, and sheep sourced from nearby farms, applying butchering techniques passed down through generations. Their Cinta Senese PDO pork comes from the heritage breed raised in semi-wild conditions across 273 municipalities. At the heart of their practice: natural preservation methods—Vin Santo and noble mold cultures—replace synthetic additives, allowing flavors to develop with time. Sergio Falaschi's laboratory embodies the Tuscan butcher's craft as lived discipline. Each cut reflects knowledge accumulated across decades, respecting both ancestral method and contemporary practice. Here, working with meat means stewarding the Falaschi family's accumulated wisdom about texture, cure, and season. The operation maintains standards that define Cinta Senese's integrity: animals raised free or semi-free, meat processed with restraint, charcuterie built on slow fermentation rather than industrial shortcut.

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