Chianina IGP
Meat from the thousand-year-old breed of the Val di Chiana in the province of Siena, certified by the IGP consortium, the base of bistecca alla fiorentina.
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Producers · Citta'della Pieve (PG)
Artisan butcher's shop with its own production of porchetta and cured meats, certified Chianina and Romagnola beef
Eccellenza Italianacertificata 2026–2027
Read on
The place
Macelleria Ansano di Del Balio Luca, in Pò Bandino in the municipality of Città della Pieve, combines artisan production of porchetta and cured meats with the sale of certified meats. The family management of mamma Orelia and Luca Del Balio guarantees the selection of historic breeds such as Chianina IGP from the Val di Chiana and Romagnola, alongside original preparations that reinterpret Umbrian tradition.
The origin
Macelleria Ansano di Del Balio Luca is a family-run business in the hamlet of Pò Bandino, in the municipality of Città della Pieve.
Why you can trust it
Macelleria Ansano di Del Balio Luca is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Location
Macelleria Ansano di Del Balio Luca is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
Macelleria Ansano sells Chianina IGP beef from the Val di Chiana in the province of Siena, a breed with a thousand-year history dating back to the 4th century BC, known for bistecca alla fiorentina. The selection also includes Romagnola and Vitellone Bianco dell'Appennino Centrale, certified by the consortium.
Porchetta and most of the cured meats are made in-house at the butcher's shop, following artisan methods that respect the timing and traditional techniques of Umbrian salumeria.
Alongside classic cuts, the butcher's shop offers ready-made preparations of its own creation: stuffed duck with pan del garzone, pancetta filled with prosciutto, prunes and walnuts, chicken liver pâté, guinea fowl, and seasoned gnocchi. The rosticceria section completes the offering with ready-to-serve products.
What is made here
Services and features
Meat from the thousand-year-old breed of the Val di Chiana in the province of Siena, certified by the IGP consortium, the base of bistecca alla fiorentina.
Certified meats checked by the consortium, selected for quality and territorial origin.
Porchetta and most of the cured meats are made through the butcher's shop's own artisan processing.
Stuffed duck with pan del garzone, pancetta filled with prosciutto, prunes and walnuts, chicken liver pâté, guinea fowl, and seasoned gnocchi, made according to the shop's own recipes.
Section dedicated to ready-to-take-away products, completing the butcher's shop and salumeria offering.
The proof
What visitors say
«Extreme courtesy and helpfulness alongside excellent quality of all the meats offered. All the prepared dishes are excellent and original.»
«Super helpful and knowledgeable butcher who helped me choose the right cut. Excellent meat.»
«My favourite butcher in the area. Excellent quality and a great selection of locally sourced meat.»
«The sausages, neck steaks, cinta senese steaks and rib steak were all phenomenal.»
Reviews appear in the language each guest wrote them in.