Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Salame senza aglio Meggio
    Salame senza aglio Meggio
    Salame without garlic produced in Valsugana, in Trentino Alto Adige
  2. Salado Trevigiano senza aglio
    Salame Trevigiano
    A typical soft paste trevisan salame
  3. Salado Trevigiano con aglio
    Salame Trevigiano
    A typical soft paste trevisan salame
  4. Salame Ungherese
    Salame Ungherese
    Pork salami with a fine grain and a slightly smoky flavor
  5. Salame Ungherese 1/2 Coati
    Salame Ungherese 1/2 Coati
    Fine-grained pork salami with a slightly smoky flavor
  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. Sopressa Maxi al Vino Breganze Torcolato DOC
    Sopressa al Vino Breganze Torcolato DOC
    The only one Sopressa cured with Breganze Torcolato Wine DOC
  10. Sopressa al vino Breganze Torcolato DOC
    Sopressa al Vino Breganze Torcolato DOC
    The only one Sopressa cured with Breganze Torcolato Wine DOC
  11. Sopressa dei Castelli
    Sopressa dei Castelli
    A typical sopressa of the Venetian tradition without gluten
  12. Sopressa Meggio
    Sopressa Meggio
    Sopressa produced in Valsugana by Meggio family
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