Collection: Cured meats

The actual cuts are chosen by Sapori della Rocca, in Campi Bisenzio: sbriciolona and Casentino salami, the bastone del nonno, the slab of Tuscan pepper ham, 400-gram flat pancetta, guanciale and 200-gram aged small sausages, wild boar sausages and truffle salami.

The other items are Franco e Pupa hampers from the Livorno shop, in which the cured meat arrives with cheese and the rest of the pantry.