The Chini Brothers' butcher shop in Gaiole in Chianti, carries on a family tradition that goes back to 1682. In those days their ancestors raised pigs in a semi-wild state in the woods of Barbischio, a village located above Gaiole.
In their shop the Chini Brothers sell exclusively home-produced pork products made in limited quantity. Every pig that goes to slaughter and every salami they produce is personally inspected for quality.
All their pork products are aged and cured according to traditional methods which require the process to be continuously modified according to atmospheric conditions for the best results.
With a small portion of their production the Chini Brothers also combine their ancient skills with the use of the most modern and scientific techniques of conserving meat.