Salumi del Casentino

Sbriciolona from Casentino

The slice breaks, and that's intentional

The whole sbriciolona vacuum-packed, with the coarse grain visible through the film

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

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

In short

The *sbriciolona* is a *finocchiona* that crumbles, and the name says exactly what it does: a slice breaks when cut with a knife. This one is produced by Salumi di Scarpaccia in Casentino and selected by Sapori della Rocca; the mixture is intentionally kept soft, and fennel is the dominant aroma.

Such a consistency is not a curing defect: it is the culmination of a research process, and those who want it whole want it precisely for that reason. It should be cut thick, otherwise it won't hold together.

In the kitchen

How long it takes, and what goes on top.

Goes well with Warm Tuscan bread. The rustic platter, where it sits next to the firm cured meats and provides a contrast.

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 privately produced.
Packaging: Vacuum packed.

The semolina

Gluten free	declared 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 Casentino

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