Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Petto d'Oca Affumicato in Rotolo
    Petto d'Oca Affumicato in Rotolo
    Similar to a small speck, made with two goose breasts sewn together
  2. Petto di Pollo Affumicato
    Petto di Pollo Affumicato
    Chicken fillet slightly smoked and perfumed with herbs and spices
  3. Petto d'oca preaffettato
    Smoked goose breast round shape
    Similar to a small speck, made with two goose breasts sewn together
  4. Speck 'Le Cime' 1/2
    Speck 'Le Cime' half
    Speck produced in Dobbiaco and aged for at least 4 months
  5. Speck Bernardi
    Speck Bernardi
    One of the best speck of Alto Adige
  6. Speck 'Vecchia Sauris'
    Speck Carnia Affumicato
    Speck coming from the area of Sauris near Udine
  7. Speck Carnia Affumicato a metà
    Speck Carnia Affumicato
    Smoked speck produced in Carnia, cut in half
  8. Speck Cotto Bernardi
    Speck Cotto Bernardi
    Cooked speck handcrafted by Karl Bernardi
  9. Speck di Cinghiale
    Speck di Cinghiale
    Boar speck accurately aged
  10. Speck Meggio
    Speck Fesa
    Speck smoked with beech wood, produced in Trentino
  11. Speck Nocker a metà
    Speck Nocker a metà
    Speck produced in Dobbiaco and aged at least 5 months
  12. Speck Riserva Roen
    Speck Riserva Roen Half
    Gourmet Speck smoked with a sweet taste
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