Tuscan-salted prosciutto
Large prosciutti salted in the Tuscan style with pink fat, produced in extremely limited batches according to the tradition of the hinterland.
What visitors voted
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Producers · San Miniato (PI)
Artisan butcher's shop producing traditional Tuscan cured meats, with a tasting area in San Miniato
Eccellenza Italianacertificata 2026–2027
Read on
The place
Macelleria Gastronomia Lo Scalco is a family-run business in San Miniato that carries on the traditional techniques of Tuscan meat processing. Artisan production follows natural rhythms and age-old methods: Tuscan-salted prosciutti with pink fat, spiced mallegato, fegatelli with a sprig of fennel, sausages meant to be eaten raw. Each product is made in small batches, only when the raw material meets the required quality standards.
The origins
Macelleria Gastronomia Lo Scalco is a family-run business rooted in the Tuscan hinterland.
Why you can trust it
Macelleria Gastronomia Lo Scalco 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 Gastronomia Lo Scalco 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
Production takes place only when the raw material meets the required quality standards, with no forcing and no fixed schedules.
Every cured meat and sausage is made following age-old methods handed down over time, with manual techniques and respected curing times.
The Tuscan-salted prosciutti, spiced mallegato, fegatelli with a sprig of fennel and sausages meant to be eaten raw are made in extremely limited batches.
The tasting area allows the chosen cut to be brought to the table straight from the counter, paired with a cellar offering a wide selection of Tuscan and Italian wines.
What is made here
Services and features
Large prosciutti salted in the Tuscan style with pink fat, produced in extremely limited batches according to the tradition of the hinterland.
Sausages meant to be eaten raw, spiced mallegato, sanguinaccio and fegatelli with a sprig of fennel, specialities of the Tuscan hinterland.
Classic chianina tartare or dressed with truffle, prepared with meat selected from the counter.
Chianina fillet, steaks and prized cuts chosen directly from the counter and brought to the table in the tasting area.
The proof
What visitors say
«Siamo stati a pranzo io mio padre e mio fratello, grande sorpresa selezioni di bistecche supersoniche, carni al top, è venuto il titolare ad presentarci il taglio di carne da noi richiesta, filetto di chianina e bistecca»
«Peccato non esistano stelle in più! Il proprietario, una persona squisita, come le cameriere. Una fornita scelta di carne di primissima qualità. Personalmente valuterei tantissimo questi posti, dove viene ricercata in pr»
«La genuinità a tavola… Un posto da ricordare, materie prime che sono un'eccellenza, sapori unici e ciccia che si scioglie in bocca. Locale a conduzione famigliare dove troverai sempre un sorriso accompagnato da gentilezz»
«La migliore carne di San Miniato e limitrofi! Tutto veramente squisito, dai crostini di benvenuto alle dolcezze finali. In base ai vostri gusti Maurizio saprà consigliarvi sul tipo di bistecca che più è di proprio gradim»
Reviews appear in the language each guest wrote them in.