Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Petto d'oca preaffettato
    Smoked goose breast round shape
    Similar to a small speck, made with two goose breasts sewn together
  2. Tacchino al forno Meggiolaro
    Baked Turkey by Meggiolaro
    Roast turkey produced in Strà (Venice) without preservatives
  3. Dindo Rosé
    Dindo Fesa Tacchino Arrosto
    Turkey breast flavored and baked according to the traditional recipe
  4. Gran Fesa di Tacchino Arrosto Nazionale
    Gran Fesa di Tacchino Arrosto Nazionale
    Whole breast of Italian turkey, tied by hand and roasted in the oven
  5. Vitello al forno Meggiolaro
    Reale di vitello al forno - Roasted Calf
    Roasted calf produced in Venice province without preservatives
  6. Roast Beef all'inglese di Sottofesa
    Roast Beef all'inglese di Sottofesa
    English-cooked beef rump, ready to use
  7. Tacchino al Miele
    Turkey breast with Honey
    Steamed turkey breast with acacia honey
  8. Tacchino in Porchetta
    Turkey Porchetta
    A lighter version of ' porchetta ' made with turkey
  9. Salame d'Oca misto suino
    Salami from goose meat vacuum
    Typical friulano salami, produced as in the past with pork and goose
  10. Bresaola
    Bresaola
    Half bresaola perfect for the food service
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