Salumi

Slice of Tuscan salami

The usual salami, in two sizes

The vacuum-packed salami with the Selezione Salumi label, on the crocheted doily

Colorsalame
Pack size250g or 500g portion

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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 classic Tuscan salami, the one from the deli counter: pork, salt, natural flavorings, and the coarse grind that's visible at a glance. Sapori della Rocca selects it, doesn't produce it, and sells it in two pre-cut weights.

Two hundred and fifty grams is enough for a platter, half a kilo for a dinner. Cut it by hand, thickly, because the coarse grind tends to crumble when sliced too thin.

In the kitchen

How long it takes, and what goes on top.

Goes well with On its own. With aged or fresh cheeses. On an appetizer platter.

The kitchen

What is inside, and how it is made.

Ingredients: Pork, salt, natural flavorings, dextrose, saccharose, antioxidant: E300, preservatives: E252, E250.
Origin: Selected by Sapori della Rocca from third-party producers. Not self-produced.
Packaging: Vacuum-packed slice.

The semolina

Senza glutine	declared by the producer
Produzione	third-party, selected by the producer

On the same stall

Two ways to look: the same line, or the same color.

Salumisalame

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