Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Tacchino al Miele
    Turkey breast with Honey
    Steamed turkey breast with acacia honey
  2. Tacchino in Porchetta
    Turkey Porchetta
    A lighter version of ' porchetta ' made with turkey
  3. Mortadella al Cinghiale
    Mortadella con Cinghiale
    A Mortadella produced with Italian meat from wild boar
  4. Salame al Cinghiale
    Salame di Cinghiale
    Boar salami produced according to a Tuscan tradition
  5. product 79131
    Salame di Cinghiale
    Wild boar salami made with carefully selected wild boar meat
  6. Salame d'Oca misto suino
    Salami from goose meat vacuum
    Typical friulano salami, produced as in the past with pork and goose
  7. Salamino al Capriolo
    Salamino al Capriolo "Riserva Roen"
    Small salame made with roe deer meat cured for at least 60 days
  8. Salamino al Cervo
    Salamino al Cervo "Riserva Roen"
    Small salame made with venison meat cured for at least 60 days
  9. Salamino al Cinghiale
    Salamino al Cinghiale "Riserva Roen"
    Small salame made with wild boar meat cured for at least 60 days
  10. Fegato Grasso d'Oca Affumicato
    Fegato Grasso d'Oca Affumicato
    The best goose liver, with spices and cold smoked.
  11. Torcione di Foie Gras d'Oca
    Torcione di Foie Gras d'Oca
    A classical product from goose liver: Torchon
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