Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Prosciutto Cotto Antonio Artigianale affumicato
    Cooked Ham - Prosciutto Cotto Antonio
    A unique cooked ham in the traditional way of Trieste area
  2. Tacchino al Miele
    Turkey breast with Honey
    Steamed turkey breast with acacia honey
  3. Pezzente della Montagna Materana
    Pezzente della Montagna Materana
    A typical cured meat of Basilicata region, produced from inferior cuts...
  4. Salame Punta di Coltello Lovison
    Salame Friulano Punta di Coltello
    Very tipical salame of Friuli Venezia Giulia
  5. Salame in budello naturale Lovison
    Salame in budello naturale Lovison - in natural gut
    Salame from Friuli Venezia Giulia produced with italian pigs
  6. Salame Lovison
    Salame Lovison
    A friulano salame produced only with friulano pigs
  7. Salame d'Oca misto suino
    Salami from goose meat vacuum
    Typical friulano salami, produced as in the past with pork and goose
  8. Salsiccia tipo Carnia singola
    Salsiccia tipo Carnia
    A fresh sausage made followin the tradition of Friuli Venezia Giulia r...
  9. Salsiccia tipo Carnia
    Salsiccia tipo Carnia
    A fresh sausage made followin the tradition of Friuli Venezia Giulia r...
  10. Sopressa Lovison
    Sopressa Friulana by Lovison
    Friulano sopressa produced only with friulano pork
  11. Salsiccia Stagionata Piccante
    Spicy Aged Salsiccia
    The typical salsiccia piccante like the one still produced at home
  12. Carpaccio Marinato
    Carpaccio Marinato
    Beef's fesa, marinated and scented with spices and aromatic plants
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