Meat & Charcuterie

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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. New
    product 79280
    Prosciutto Crudo "Gran Riserva Marca Maria" - disossato
    Ham produced in Veneto, matured for at least 18 months
  7. Coscia Reale Fumè Rialto
    Coscia Reale Fumè Rialto
    Delicate speck, slightly smoked with local wood and berries
  8. Filetto Affumicato -  Riserva Roen
    Filetto Affumicato
    Smoked pork fillet by Fratelli Corrà in Smarano
  9. Giacomini - Filetti di suino affumicati
    Giacomini - Fillets of smoked pork
    Small fillets of pork, cured and lightly smoked
  10. Mortandela della Val di Non
    Mortandela from Val di Non
    An ancient salami, slightly smoked and aged for 40 days
  11. Speck Bernardi
    Speck Bernardi
    One of the best speck of Alto Adige
  12. Speck Cotto Bernardi
    Speck Cotto Bernardi
    Cooked speck handcrafted by Karl Bernardi
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