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Anna and Dino Ceccotti opened their butcher shop on January 26, 1956. Both of farming origins, they learned from their grandparents to keep traditions alive and ensure the quality and simplicity of true things. Principles that were carried over to the production of sausages and other cured pork meats with ancient flavors. And these teachings were passed on to Simone, who not only maintained, but indeed increasingly refined them. Simone is the current owner of the butchery, aided by his wife, Barbara, with a secret hope: that also their little Marco, one day, will continue to carry on this great family tradition that it would be a shame to abandon. Since 1999, when Simone took over the butchery’s management, a constant evolution has lead the shop, located in the historic center of Lari, to become an important reference point for that area of the province of Pisa and beyond. Also in this case the refinement of the products ensures a vast and far-flung clientele not only for Ceccotti butchery’s cured pork cuts, but also for its fresh meats turned into beautiful and tasty “ready-to-cook” offerings, prepared almost exclusively by Barbara. Never as in this case can we speak of a short supply chain, since all the pigs used by the butchery come from the nearby area of Peccioli; they are purchased directly from the farmer and slaughtered in San Miniato. A certified and tangible quality that allows to offer customers the fundamental added value of food safety. And needless to say, all phases of the work process are made by hand. Every year we process about 120 to 140 pigs, with a slight slowdown in July and August. Simone really likes butcher shops which sell meat and not much else. He links this thought to a very precise identity of exclusive shop, which should focus as much as possible on the products for which the shop is known. Having always lived a small-town life, he considers relationships with his customers as paramount, the fruit of an atmosphere that only a village can transmit. Rites and rituals that sometimes it would be nice to maintain: pigs were worked in January, and in May, when the shoulders had aged enough, huge amounts were traditionally eaten with Marzolino cheese and pods. His production is classically Tuscan, with slight variations to those aspects that made the cured pork meats heavier; his products age in natural environments where a constant temperature and the right humidity are guaranteed by the thick castle walls of the ancient town of Lari.