Cured meats

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

Colourpancetta
Pack sizeAbout 400g

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