Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Salado Trevigiano con aglio
    Salame Trevigiano
    A typical soft paste trevisan salame
  2. Salame Ungherese
    Salame Ungherese
    Pork salami with a fine grain and a slightly smoky flavor
  3. Salame Ungherese 1/2 Coati
    Salame Ungherese 1/2 Coati
    Fine-grained pork salami with a slightly smoky flavor
  4. Salame Ungherese Levoni
    Salame Ungherese Levoni
    Salame produced with pork meat born and raised in Italy
  5. Salame d'Oca misto suino
    Salami from goose meat vacuum
    Typical friulano salami, produced as in the past with pork and goose
  6. Salamino al Capriolo
    Salamino al Capriolo "Riserva Roen"
    Small salame made with roe deer meat cured for at least 60 days
  7. Salamino al Cervo
    Salamino al Cervo "Riserva Roen"
    Small salame made with venison meat cured for at least 60 days
  8. Salamino al Cinghiale
    Salamino al Cinghiale "Riserva Roen"
    Small salame made with wild boar meat cured for at least 60 days
  9. Salsiccia curva di Suino Nero dei Nebrodi
    Salsiccia curva di Suino Nero dei Nebrodi
    Cured sausage produced from Nebrodi Black Pig in Sicily
  10. product 79132
    Salsiccia Passita con "Cinta Senese DOP"
    A thin pork cold cut typical of the Tuscan-Romagnolo tradition
  11. Salsiccia tipo Carnia singola
    Salsiccia tipo Carnia
    A fresh sausage made followin the tradition of Friuli Venezia Giulia r...
  12. Salsiccia tipo Carnia
    Salsiccia tipo Carnia
    A fresh sausage made followin the tradition of Friuli Venezia Giulia r...
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