Meat & Charcuterie

(17)
View as Grid List
per page
Typology
  • Typology
  • Alphabetical order
  1. Salame d'Oca misto suino
    Salami from goose meat vacuum
    Typical friulano salami, produced as in the past with pork and goose
  2. Bresaola di Equino Fumè
    Bresaola di Equino affumicata
    Lightly smoked equine salami, produced in Trentino Alto Adige
  3. Mocetta di Equino
    Mocetta di Equino
    Horse bresaola obtained from donkey hinds.
  4. Fegato Grasso d'Oca Affumicato
    Fegato Grasso d'Oca Affumicato
    The best goose liver, with spices and cold smoked.
  5. Torcione di Foie Gras d'Oca
    Torcione di Foie Gras d'Oca
    A classical product from goose liver: Torchon
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.