Meat & Charcuterie

(58)
View as Grid List
per page
Typology
  • Typology
  • Alphabetical order
  1. Pastrami Nostrano
    Pastrami Nostrano
    Italian beef brisket with an extremely tender texture
  2. Speck Bernardi a metà
    Speck Bernardi a metà
    An artisan speck produced with passion by Karl Bernardi
  3. Culatello in corda
    Culatello in corda
    A culatello produced in the province of Mantova
  4. Culatello Pelato Lusetti due metà
    Culatello Pelato Lusetti due metà
    A Culatello prepared with national thighs produced in the province of ...
  5. Fiocco di Prosciutto in Corda Lusetti
    Fiocco di Prosciutto Lusetti
    Gourmet Prosciutto made from carefully selected meat of finest quality
  6. Filetto Affumicato -  Riserva Roen
    Filetto Affumicato
    Smoked pork fillet by Fratelli Corrà in Smarano
  7. Mortandela della Val di Non
    Mortandela from Val di Non
    An ancient salami, slightly smoked and aged for 40 days
  8. Speck Bernardi
    Speck Bernardi
    One of the best speck of Alto Adige
  9. Speck Cotto Bernardi
    Speck Cotto Bernardi
    Cooked speck handcrafted by Karl Bernardi
  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
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.