In Guardea, a premises in the center of the town overlooks Gianni’s Butcher Shop.
A family project, a 70-year history that starts in the 1950s, when Giacomo Fabbianelli, a store boy in the town’s old pork butchery, decided to set up his own business.
In 1962, still 18 years old but strong with years of experience, he began selling porchetta in village markets. He raises his own pigs and the quality is immediately recognized because his meat is cooked in a wood-fired oven. He married Annunziata and in 1971 opened his butcher shop in Guardea.
The project is a family one, yes because Annunziata, who has been dedicated to the business from the very beginning, was joined over time by her children Giuseppe and Annamaria, and together, over time, they have always shared the company’s vision based on quality, given by the use of first-rate ingredients and workmanship performed strictly by hand.
Then, thanks to the family’s decision to expand the butcher shop business by establishing its own herd, the Macelleria Gianni brand is increasingly a guarantee of quality today.
A carefully crafted extension, aided by an experienced nutritionist and a trusted animal care worker.
Thanks to the choice of non-GMO grains and a studied nutritional mix, the company feeds its animals naturally with slow growth, without forcing.