Chianti salumi

The area of ​​Tuscany commonly known as “Chianti” is one of the most well-known areas in the whole region, as well as one of the most appreciated landscapes by visitors. The Chianti region covers all the area between Florence and Siena and it is almost entirely comprised of wineyard, where Chianti Classico is produced.

Among the numerous little towns and villages that belong to this area there is Tavarnelle Val di Pesa, where the headquarters of Chianti Salumi, resides, a craft company that has earned a significant role on the market for the production of typical Tuscan cured meats.
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“, says Mr. Corti.
Many years ago, in Tuscany, pork killing and processing was a job done by a man referred 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.
Because of its nature as a traveller, the Treccone became 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, until arriving in the immediate post Second war period at the opening of the “Salumificio Corti”.
In 1991 the Corti family transformed the firm into an Ltd and changed its name into “Chianti Salumi S.r.l”.

To date, the Chianti Salumi, which is part of the Consorzio del Prosciutto Toscano DOP, boasts two new and modern plants, one for the production of salami and the other for slicing and packaging, at the highest technological level and with high production capacities. The development of the wide range of products existing in the market in “vacuum” or “controlled atmosphere” packages originates from the quality of the row material used, the traditional and artisan care, the combination of modern systems of production and the rigorous hygienical sanitary conditions and inspections.


In 2011 Chianti Salumi obtained two important certifications: BRC Food Global Standard and IFS International Food Standard. Both standards prescribe the adoption of a quality-centered management system, focused on health and safety of food products, by using the implementation of HACCP methodology (Hazard Analisys and Critical Control Point).

Chianti Salumi s.r.l.
Via Leonardo da Vinci, 42
50028 – Tavarnelle Val di Pesa, Firenze
Tel. 055 8071541 – 055 8071731