Meat & Charcuterie

(39)
View as Grid List
per page
Typology
  • Typology
  • Alphabetical order
  1. Speck d'Anatra - petto d'anatra affumicato in baffa
    Duck Speck
    Two duck breasts smoked and matured like a speck.
  2. Petto d'Oca stagionato affumicato cucito
    Goose breast - cold smoked
    Rolled, cold smoked goose breast.
  3. Petto d'Oca Affumicato in Rotolo
    Petto d'Oca Affumicato in Rotolo
    Similar to a small speck, made with two goose breasts sewn together
  4. Petto di Pollo Affumicato
    Petto di Pollo Affumicato
    Chicken fillet slightly smoked and perfumed with herbs and spices
  5. Petto d'oca preaffettato
    Smoked goose breast round shape
    Similar to a small speck, made with two goose breasts sewn together
  6. Speck Carnia Affumicato a metà
    Speck Carnia Affumicato
    Smoked speck produced in Carnia, cut in half
  7. Speck 'Vecchia Sauris'
    Speck Carnia Affumicato
    Speck coming from the area of Sauris near Udine
  8. Guanciale affumicato
    Guanciale affumicato
    Light smoked Guanciale produced in the mountains of Friuli Venezia Giulia
  9. Pancetta Pepata Zahre
    Pancetta Pepata Zahre
    Pancetta covered with black pepper
  10. Prosciutto Cotto Antonio Artigianale affumicato
    Cooked Ham - Prosciutto Cotto Antonio
    A unique cooked ham in the traditional way of Trieste area
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.