Many years ago, in Tuscany, pork killing and processing was a job done by a man reffered to as the "Norcino". There was another character, who also knew about the work of pork processing; he was the "Treccone", a merchant who used to go around farms in the hills of the Chianti on his "Barroccio" (Horse chart), to buy animals to sell at city and town markets throughout Tuscany.

His travels made him an expert on changes in the market and on people's attitudes and habits. Over 100 years ago a member of the Corti family was one of those merchants-Treccone who decided to move on in the art of pork meat production (norcineria), and, since then, the techniques and recipes have passed from fathers to children.

The area of Tuscany commonly known as "Chianti" is almost entirely comprised of wineyard, where Chianti Classico is produced. The area is oval-shaped, covers the hills between Florence and Siena and is composed of about 8 towns, one of which is Tavarnelle Val di Pesa, where our headquarter is located.

At Chianti Salumi we are proud of having the chance of working surrounded by precious vineyards, old borgos, ancient churches, castles and abbeys, embraced by a landscape resembling those drawn by hand by a famous artist.