produttori — San Miniato · Toscana
On the hills between Valdarno and Valdera, San Miniato is home to one of Tuscany's most deeply rooted artisan butcheries. Since 1955, Lo Scalco has been transforming meats from the surrounding countryside using techniques no industrial supply chain has ever managed to replicate.
Only what passes Maurizio Castaldi's judgment reaches the marble counter: no raw material that fails to meet the required standards enters processing. It is a choice that slows production down, and precisely for that reason makes it worthy of trust. Since 1955, Lo Scalco has worked this way, without exception.
The hands know every recipe by heart: the spiced mallegato (Tuscan blood sausage), the fegatelli (pork liver bundles) wrapped with a sprig of fennel, the Tuscan prosciutto salted with pink fat, the sausages meant to be eaten raw. These are products of the Tuscan countryside that resist standardization because someone decided not to give in.
Products come out in the smallest of batches: the shelf isn't filled out of habit, but only when the season and the raw materials allow it. It is the logic of a family business that would rather produce little and well, true to the roots of a territory that still has much to tell.
From the display case to the table, the distance is short: the page lists the products, the tasting specialties, and the contacts for visiting the workshop.
