Macelleria Falorni has occupied its corner of Piazza Matteotti since 1806, making it one of the oldest butchers in Tuscany. The Falorni family specialise in the cured meats of the region — finocchiona (fennel salami), sbriciolona (crumbling fresh sausage), lardo, and prosciutto — alongside the Chianina beef that underpins the area's cooking.
The shop is also an enoteca, stocking a good range of local wines alongside the meats. At the rear there is a small wine bar where you can taste by the glass with a board of local cured meats. It is a good lunchtime stop — informal, honest, and genuinely local.
The piazza entrance puts you into the full spectacle of the hanging meats and the ancient wooden counter. Prices are reasonable for the quality; packages travel well if you're heading home with luggage space.