Since 1925, Falaschi Lab has handed down the tradition of San Miniato master butchers from generation to generation. In the historic laboratory, immersed in the greenery of the Tuscan countryside, fresh meat from local farms of beef, pork, sheep and white meats as well as cured meats are processed, following the teachings of the grandparents and drawing from the contemporary what best allows us to preserve the heritage of knowledge and taste that  Falaschi family proudly represents. The art of meat processing practiced by Falaschi family represents a harmonious fusion between tradition and innovation. With deep respect for ancient methods, we passionately preserve conservation techniques that date back to ancient times. Instead of synthetic additives, for example, we prefer natural elements such as Vin Santo and the creation of noble molds, which enhance the flavors of the products during maturing.