Salumi del Casentino

Tuscan salami from Casentino

They don't make it: they choose it

The whole salami vacuum-packed, resting on the crocheted doily

Colorsalame
Pack sizeHalf approx. 250g · whole approx. 500g

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

In short

This "Sapori della Rocca" salami is not produced in-house; it's selected. It comes from Casentino, specifically from the Salumi di Scarpaccia charcuterie, and is made from selected meats with a light spice blend and a curing process that leaves the slice firm yet tender.

Selection is the craft with which the company was founded in the market, and it's what determines what reaches the counter. It can be purchased as a half-piece (250g) or a whole piece (500g).

In the kitchen

How long it takes, and what goes on top.

Goes well with Plain, on Tuscan bread. On mixed platters with pecorino cheeses.

The kitchen

What is inside, and how it is made.

Origin: Produced by Salumi di Scarpaccia in Casentino (AR). Selected by Sapori della Rocca, not self-produced.
Packaging: Vacuum sealed packaging.

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 del Casentinosalame

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