Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Pancetta Pepata Scotennata Grossetti
    Pancetta Pepata Grossetti
    Round pancetta that combines the taste of meat and pepper
  2. Pancetta Piacentina DOP
    Pancetta Piacentina DOP
    DOP rolled pancetta, produced following the tradition of Piacenza area
  3. Pancetta Piacentina DOP
    Pancetta Piacentina DOP - half
    Pancetta DOP cut in half, produced by Grossetti following the local tr...
  4. Pancetta Tesa Nazionale
    Pancetta Tesa al Pepe a metà
    Pancetta produced by Grossetti from italian pigs; perfect for cooking
  5. Coppa Piacentina DOP
    Coppa Piacentina DOP
    DOP coppa made with pig's neck and aged at least 6 months
  6. Nino - Fiocco di Prosciutto
    Nino - Fiocco di Prosciutto
    Sweet and delicate, reminiscent of cooked ham
  7. Proibita - Spalla cotta affumicata
    Proibita - Smoked cooked Shoulder
    Cooked shoulder by Angelo Capitelli
  8. Prosciutto Cotto San Giovanni
    Prosciutto Cotto San Giovanni - Cooked Ham
    A big size cooked ham made in the traditional Italian way, from the wh...
  9. Mortadella Artigianquality
    Mortadella Artigianquality
    Classic Mortadella produced according to the traditional recipe of Bol...
  10. Mortadella Artigianqulity con pistacchio
    Mortadella Artigianqulity with Pistachio
    Handcrafted mortadella produced as tradition and enriched with pistachios
  11. Mortadella Bologna IGP
    Mortadella Bologna IGP
    A Mortadella from the secular tradition
  12. Mortadella Classica Bonfatti
    Mortadella Classica - Slow Food Presidium
    Slow Food Presidium, produced according to the traditional Bolognese r...
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