Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Speck Bernardi
    Speck Bernardi
    One of the best speck of Alto Adige
  2. Speck Cotto Bernardi
    Speck Cotto Bernardi
    Cooked speck handcrafted by Karl Bernardi
  3. Speck Meggio
    Speck Fesa
    Speck smoked with beech wood, produced in Trentino
  4. Speck Nocker a metà
    Speck Nocker a metà
    Speck produced in Dobbiaco and aged at least 5 months
  5. Speck Riserva Roen
    Speck Riserva Roen Half
    Gourmet Speck smoked with a sweet taste
  6. product 80907
    Whole Speck Nocker
    Speck produced in Dobbiaco with at least 5 months of aging
  7. Pancetta Affumicata Bernardi
    Pancetta Affumicata Bernardi
    High quality pancetta produced by Karl Bernardi
  8. Pancetta Affumciata cruda Meggio
    Pancetta Affumicata Cruda
    Pancetta from Trentino Alto Adige, smoked with beech wood
  9. Pancetta Campagnola
    Pancetta Campagnola
    Big size round pancetta, very sweet and fondant in the mouth
  10. Pancetta Campagnola a metà
    Pancetta Campagnola metà
    Half round pancetta, very sweet and fondant in the mouth
  11. Pancetta Coppata Grossetti
    Pancetta Coppata Senza Cotenna
    Pancetta without rind and fat, with a lean coppa in the middle
  12. Pancetta Cotta Bernardi
    Pancetta Cotta Bernardi
    Steamed and hot smoked bacon, produced by Karl Bernardi
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