Salumi

Slice of Tuscan peppered ham

Really salty, as Tuscan bread should be

The vacuum-packed piece of prosciutto, with the red slice and the white fat standing out

Colorpepe
Pack size700g or 1kg portion

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Slow-cooked in our own kitchen, or chosen at the stall by La famiglia Fiaschi, in Campi Bisenzio.

In short

Tuscan-style salted prosciutto is truly salty: it was created to be eaten with saltless bread. This one is slowly cured and finished with pepper, and Sapori della Rocca selects it for their deli counter.

It's bought in a piece, seven hundred grams or a kilo, and sliced at home — which is how Tuscans have always bought it, because sliced it dries out. The meat is firm, and the pepper is noticeable on the rind before it is in the slice.

In the kitchen

How long it takes, and what goes on top.

Goes well with Platters of cured meats and cheeses. Rustic sandwiches and schiacciata. Unsalted bread, which is its natural home.

The kitchen

What is inside, and how it is made.

Origin: Selected by Sapori della Rocca from third-party producers. Not self-produced.
Packaging: Vacuum-packed slice.

The semolina

Gluten free	stated by the company
Production	third-party, selected by the company

On the same stall

Two ways to look: the same line, or the same color.

Salumi

The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, on the edge of Firenze, with roots going back to the late nineteenth century and to the shop where they sold food, poured wine and cooked. The Ricette di Famiglia line — pasta sauces, ragù, condiments and soups — comes from the family's home recipes, brought back into the kitchen and reworked in a modern key. Tuscan cured meats and cheeses are not made here: they are chosen one by one, and that is the trade it all started from. Every week the family is in eight squares between Firenze and Prato, with two traveling vans.

Step inside Sapori della Rocca

Ricette di Famiglia cooked in our own kitchen · cured meats and cheeses chosen one by one · Campi Bisenzio, roots from the late nineteenth century · province of FI