The Chianti region, located between Florence and Siena, is a land well known for its history of art and culture, its beauty and its wine, but maybe not enough for its typical pork products. Among these the Tuscan "prosciutto" stands out for the dryness of its meat often accused of being too salty. In fact this characteristic has been handed on through the centuries and it is therefore a guarantee of its authenticity.

In the past the custom of salting the ham lavishly was due to a real need to preserve the meat as long as possible. Combining this very salty (almost spicy) ham with the typical Tuscan unsalted bread we obtain a wholesome food, genuine and balanced in flavour.

The Antica Macelleria Falorni, located in Greve in Chianti for almost three hundred years, suggest Tuscan "prosciutto" according to the traditional practice.