On a recent trip to Tuscany, I found myself with a little time to spare and immediately headed for one of my favorite butcher shops.

Founded in 1729, Macelleria Falorni is a Tuscan institution that sits in a vaulted arcade on the west side of the market square in Greve in Chianti.

The entrance is guarded by a slightly moth-eaten wild boar, that presumably succumbed to hunters several decades ago, together with a handsome butcher block that dates from 1780 and was in use until 1956. Once inside, it's clear why Falorni are proud of their heritage and what's more, the immediate charm of the place is matched by its cleanliness.

The store is divided into three or four interconnected sections, each one with its own purpose. Dozens of legs of proscuitto are suspended in orderly fashion from the vaulted ceiling at one end that gives onto a modern day butcher counter preparing fresh meats. The next area is devoted entirely to salumi production and sale and (just in case you're wondering why I'm writing about a butcher shop for a cheese publication) the back of the store and the 13th century cellar underneath are devoted to pecorinos.

It is truly a wonderful assault on the senses and its quite hard to know where to focus first. However, the knowledgeable and helpful staff are clearly used to slightly bewildered visitors and are on hand to help, should you want to do more than just browse.

I also recently learned that The Fine Cheese Company of Bath, England is importing a variety of Falorni salumi and other goods to the UK. It seems that the English love of Italy is thankfully set to continue.