Butcher Marini


For four generations for Quality.

The motivations for the official acknowledgments received from this close-knit family group are sufficient: “The Italian livestock heritage, rich in native breeds adapted to the various territories, lives thanks to the professionalism of the butchers, unequaled artists, capable of transmitting a story from the breeding to the table of ancient knowledge “. So he mentions the assignment to the butcher Marini of the Golosaria Award “Best Butcher” of 2009.

“Here the young people study and return to roll up their sleeves, because the passion is strong. And many professional satisfactions “. The cold cuts, once prepared to perfection and naturally cured, under centenary times, hams, cured meats of cinta senese, finocchiona, buffalo salami and other delicacies, such as Prato mortadella (Slow Food Presidium), are sold to a demanding clientele in the shop, while many shipments leave for destinations such as Villa d’Este di Cernobbio and countless other admirers.

The Marini are also present in Turin at Eataly, an exhibition of 10,000 square meters of selected fine Italian artisan food.

Company name: Marini Salami
Merchandise category: food and wine
Address: Via Carlo Levi – 51030 Loc. Ferruccia (Pistoia)
Contact information: Nicola Marini
E-mail: salumimarini@tin.it; info@macelleriamarini.it
Opening hours: 8.30am – 1.30pm – 4.00pm – 3.30pm (closed Monday and Wednesday afternoons)
Accessible to the disabled: yes
Peak product: meat, cured meats, sausages, hams

Tags from the story
More from Discover Pistoia

Intervista a Francesco Guccini

Nel suo Dizionario, l’Appennino è alla voce mestieri e ferrovie.
Read More