Lo Scalco Butcher's Shop
In 1955 Castaldi Family opened the first slaughter’s house in San Miniato: their enthusiasm and the passion for “ciccia” (Tuscan slang for “meat”) involved even the children of the house, Maurizio and Simone. Today they are the owners of Macelleria Norcineria Lo Scalco, the institution of the “ciccia bona” (good meat in Tuscan slang) in our territory. The butcher’s shop is appreciated for its respect for the tradition: the production boasts typical farmer’s salami, Spalla (shoulder), classic Tuscan sausage, Fegatello, ham, Soppressata and Magellato, of the finest quality, all of them slow food staples.
Magellato: one of the few salume made of pig’s blood. Once the blood is taken (with safe and certified methods) it’s mixed with raisins, white wine, pine kernels and pieces of fat previously steamed with spices. Then it’s covered, tied and slowly cooked on high temperatures for 30 minutes, to be quickly cooled down in ice.
Farmer’s salami: it’s produced following the traditional method, using lean pig meat and fat chunks. It’s seasoned with red wine and a generous amount of garlic, salt and pepper. Its maturing lasts six months in a cool and aired cellar.
Classic fegatello: one of the principals of Tuscan norcinerie. It’s made of liver chunks and seasoned lean pig meats, sticked on a fennel branch and cooked in virgin lard.
Traditional ham: it’s made of the thigh of pigs grown in San Miniato territory, massaged and covered in salt to release its humidity. Then it’s cleaned and dressed with lard, salt, pepper, garlic and dried out for at least 12 months. After that the ham is washed whit white wine, dressed, salted and again dried for another 6 months.
Finocchiona: it’s one of the most ancient products of Italian norcineria. Once prepared with poor meats and fat of the animal, today is a symbol of Tuscany. It’s made from an accurate selection of meats, seasoned with wild fennel, picked in fields and dried under the sun.
Our Skills
Lo Scalco - Enomacelleria, norcineria, gastronomia. Coming from an old tradition of butchers and norcini, here you have the chance to taste excellent products, hanging marbled chops, stuffed marrowbones and many other dainties.