Salumi

Slice of Tuscan flat pancetta, 400 g

Stretched out, not rolled up: you can see the layers

The rectangular piece of flat pancetta vacuum-packed, with the layers of lean and fat in view

Colorpancetta
Pack sizeAbout 400g

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

In short

Pancetta stesa, i.e., unrolled: it remains flat, and in the slice you can see alternating layers of lean and fat as they are in the animal. Salted, spiced with natural aromas, and slowly cured.

Approximately four hundred grams per piece. It is the most used cured meat in the kitchen from the whole counter: it is cut into cubes for sauces, sliced for charcuterie boards, and the rind is added to soups.

In the kitchen

How long it takes, and what goes on top.

Goes well with Plain, in platters of cured meats and cheeses. In sauces, soups, and rustic main courses.

The kitchen

What is inside, and how it is made.

Ingredients: Pork, salt, natural flavorings, spices, dextrose, antioxidant: E301, preservatives: E250, E252.
Origin: Selected by Sapori della Rocca from third-party producers. Not self-produced.
Packaging: Vacuum-packed slice, approximately 400g.

The semolina

Senza glutine	declared by the company
Produzione	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