Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Carne Salata Coati
    Carne Salata Coati
    A beef carpaccio produced in Veneto region
  2. Carpaccio di bresaola
    Carpaccio di bresaola
    Carpaccio of bresaola made from rump cuts
  3. Carpaccio Marinato
    Carpaccio Marinato
    Beef's fesa, marinated and scented with spices and aromatic plants
  4. product 80114
    Fesa di manzo stagionata affinata al vino Tai Rosso DOC Colli Berici
    Rump of beef seasoned with Colli Berici Tai Rosso DOC wine
  5. Fesa Marinata di Black Angus
    Fesa marinata di Black Angus
    Fresh loin of Black Angus from Texas marinated in a unique blend
  6. Mocetta di Equino
    Mocetta di Equino
    Horse bresaola obtained from donkey hinds.
  7. Roastbeef Meggiolaro
    Roastbeef Meggiolaro
    Roastbeef by Meggiolaro, cooked slowly at low temperature
  8. Girello di Bovino per Vitello Tonnato
    Girello
    Boiled beef rounder to prepare Vitello Tonnato
  9. product 80101
    Lingua Salmistrata Cotto Spellata Bovino Adulto
    A must in boiled meat service, ready to use, already cooked
  10. Wurstel tipo 'Weisswurst'
    Weisswurst
    The typical bavarian white wurstel, produced by Karl Bernardi
  11. Wurstel tipo 'Meraner' Bernardi
    Wurstel 'Meraner'
    Frankfurters long and thin, pinkish color, produced by Karl Bernardi
  12. Wurstel tipo 'Servelade'
    Wurstel 'Servelade'
    Handcrafted Italian wurstel produced by Karl Bernardi with pork and beef
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