Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Speck Bernardi
    Speck Bernardi
    One of the best speck of Alto Adige
  2. Speck 'Vecchia Sauris'
    Speck Carnia Affumicato
    Speck coming from the area of Sauris near Udine
  3. Speck Carnia Affumicato a metà
    Speck Carnia Affumicato
    Smoked speck produced in Carnia, cut in half
  4. Speck Cotto Bernardi
    Speck Cotto Bernardi
    Cooked speck handcrafted by Karl Bernardi
  5. Speck Meggio
    Speck Fesa
    Speck smoked with beech wood, produced in Trentino
  6. Speck Nocker a metà
    Speck Nocker a metà
    Speck produced in Dobbiaco and aged at least 5 months
  7. Speck Riserva Roen
    Speck Riserva Roen Half
    Gourmet Speck smoked with a sweet taste
  8. product 80907
    Whole Speck Nocker
    Speck produced in Dobbiaco with at least 5 months of aging
  9. Filetto Lardellato
    Filetto Lardellato
    Produced in the village of Cisternino in the Itria Valley by the Santo...
  10. Valle d'Aosta Lard D'Arnad DOP
    Lard D'Arnad DOP from Valle D'Aosta
    Spiced lard aged in Doils, typical wooden valdostani containers
  11. Lardo 'Pata Negra' stagionato in conca
    Lardo 'Pata Negra' stagionato in conca di marmo
    Lard seasoned for at least 6 months in marble basins
  12. Lardo di Colonnata IGP - Il Poggio
    Lardo di Colonnata IGP - Il Poggio
    One of the most unique pieces of charcuterie produced in Italy today
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