Collection: Cured meats

The ten actual cuts are chosen by Sapori della Rocca in Campi Bisenzio: sbriciolona and Casentino salame, the bastone del nonno, a piece of Tuscan ham with pepper, flat pancetta in 400 grams, guanciale and cured salsiccine in 200, wild boar sausages and truffle salamino.

The other twenty-three lines are hampers from Franco e Pupa, a Livorno shop, where cured meat arrives together with cheese and the rest of the pantry.