Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Pastrami Nostrano
    Pastrami Nostrano
    Italian beef brisket with an extremely tender texture
  2. Speck Bernardi a metà
    Speck Bernardi a metà
    An artisan speck produced with passion by Karl Bernardi
  3. Culatello di Zibello DOP
    Culatello di Zibello DOP
    One of the legendary ancient hams of Italy
  4. Culatello di Zibello DOP Pelato
    Culatello di Zibello DOP Pelato
    A typical Emilian PDO cured meat with ancient origins, already cleaned
  5. Culatello in corda
    Culatello in corda
    A culatello produced in the province of Mantova
  6. Culatello Pelato Lusetti due metà
    Culatello Pelato Lusetti due metà
    A Culatello prepared with national thighs produced in the province of ...
  7. Culatta Reale
    Culatta Reale disossata
    This is Culatello with skin, however the taste is very particular
  8. Fetta reale di casa Norcia
    Fetta reale di casa Norcia
    A specialty of Perticoni family, obtained by the pig thigh fresh debon
  9. Fiocchetto Crocedelizia
    Fiocchetto Crocedelizia
    Fiocchetto, called the 'younger brother' of Culatello
  10. Fiocco di Prosciutto in Corda Lusetti
    Fiocco di Prosciutto Lusetti
    Gourmet Prosciutto made from carefully selected meat of finest quality
  11. New
    product 78407
    Fiochetto Crocedelizia Pelato
    Cured meat similar to Culatello with an elongated shape, already peeled
  12. Gran Culatta
    Gran Culatta
    Gran Culatta produced by Casa Graziano
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