Salumi and Prosciutto Near Florence: Delis, Producers and Where to Eat

Salumi — the Italian collective noun for cured and preserved pork products — is one of the foundational elements of Italian food culture. Tuscany has its own tradition, distinct from the more internationally famous Emilia-Romagna products: Salame Toscano flavoured with garlic and black pepper, Finocchiona (fennel-seed salami), Capocollo, and the city’s own Bistecca Fiorentina as the fresh meat counterpart. Several places near Florence serve as entry points into this world, from century-old delis to a producer in the Chianti hills.

Norcineria Anzuini — Florence (Via Faentina)

The Salumificio Anzuini has been sourcing from local farms and processing pork since the 1920s. Their range covers Salame Toscano, Fiocco di Spalla, Prosciutto, Capocollo, Salamella and salame con finocchio (with fennel seeds). Two locations operate in Florence: the main Norcineria Anzuini in Via Faentina carries the full product range alongside local wines and regional accompaniments; the historic Antica Macelleria in Via de’ Neri 84/r is a restaurant-and-shop format where you can eat in as well as buy — the Bistecca Fiorentina here is considered one of the best in the city.

Antica Macelleria Falorni — Greve in Chianti

Halfway between Florence and Siena in Greve in Chianti, the Falorni family have been producing PGI-certified cured meats for nine generations. The family raises its own pigs and processes them on site. The shop in Piazza G. Matteotti 71 combines a deli counter, a retail store and a bistro where cold cuts platters, bruschetta, soups and pasta are served alongside a carefully chosen list of Chianti wines. This is the best stop on the Chianti wine route for those who want to eat as well as drink.

La Prosciutteria — Florence (Via de’ Neri 54r)

Close to the Museo degli Uffizi in Via de’ Neri, La Prosciutteria combines a shop and self-service restaurant in a small space. The original Florence location (the brand has since expanded to other Italian cities) sources its meats and cheeses from local farms. Cold cuts boards, bruschetta with sauces and olive oil, sandwiches and cheese platters make it a practical lunch stop between gallery visits. Affordable, without reservations needed.

Casa del Prosciutto — Fiesole (Torre di Buiano)

In the hills above Florence near Fiesole, the Casa del Prosciutto is a trattoria and deli with strong reviews for its traditional Tuscan menu — antipasto boards, pasta with local truffles or cinghiale (wild boar), Fiorentina steak and a well-chosen wine list. The setting — countryside just outside Florence — suits it better as a lunch destination than an in-city stop. The Tuscan olive oil mills around Panzano in Chianti, where Falorni is based, make a natural companion stop on the same drive.