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I have long been taking advice from my friend and favourite butcher, Andrea Falaschi (above), a fourth generation butcher who goes by @guidofalaschi, the name of his great grandfather who first opened the family butcher shop in 1925 in San Miniato. We share the same passion for ethically and sustainably raised free-range animals, Tuscan traditions and quality over quantity when it comes to eating meat. Andrea works with his father, Sergio, in the butcher shop and laboratory where they make their famous, artian salumi, prosciutto and sausages, and his mother Lina, who makes fresh preparations for clients to cook at home like stuffed chicken (pollo in galantina), filetto in crosta (pork fillet to be roasted inside bread crust) and spiedini. Before the pandemic, Lina also headed a wonderful restaurant at the back of the butcher shop, which happens to have one of the best views in town! ....