Cured meats

Cured Sausages Pepine, 200 g

They are eaten standing, without a knife

The short tied sausages, lined up in the vacuum pack

Coloursausage
Pack sizeAbout 200g

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

In short

"Pepine" are small, seasoned pork sausages, named after the pepper they contain. They are the kind of thing you eat standing at the counter while waiting for the rest of your order: one piece each, no knife needed.

About two hundred grams, which is five or six pieces depending on how they turned out. Compact, dry, and salty enough to make you thirsty.

In the kitchen

How long it takes, and what goes on top.

Goes well with As they are. On a charcuterie board. On a pizza, sliced into rounds after cooking.

The kitchen

What is inside, and how it is made.

Ingredients: Pork, salt, dextrose, sucrose, flavorings, spices. Preservatives: E252, E250, antioxidant: E300.
Origin: Selected by Sapori della Rocca from third-party producers. Not produced in-house.
Packaging: Vacuum packed, approximately 200g.

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 colour.

Cured meats

The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, at the gates of Florence, with roots going back to the end of the nineteenth century and to the shop where they sold, poured the wine and cooked. The Ricette di Famiglia line — sauces, ragù, dressings and soups — comes from the family's own recipes. The Tuscan cured meats and cheeses come from outside, chosen one by one: it is the trade everything started from. Every week the family is at the markets between Florence and Prato, with two travelling vans.

Step inside Sapori della Rocca

Their story on MANUARTI

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