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 di Zibello DOP
    Culatello di Zibello DOP
    One of the legendary ancient hams of Italy
  4. Culatello di Zibello DOP Pelato
    Culatello di Zibello DOP Pelato
    A typical Emilian PDO cured meat with ancient origins, already cleaned
  5. New
    Culatta Emilia
    Culatta Emilia
    Cured culatta without bone, already cleaned and ready to be sliced
  6. Culatta Reale
    Culatta Reale disossata
    This is Culatello with skin, however the taste is very particular
  7. Fiocchetto Crocedelizia
    Fiocchetto Crocedelizia
    Fiocchetto, called the 'younger brother' of Culatello
  8. New
    product 78407
    Fiochetto Crocedelizia Pelato
    Cured meat similar to Culatello with an elongated shape, already peeled
  9. Gran Culatta
    Gran Culatta
    Gran Culatta produced by Casa Graziano
  10. New
    product 79280
    Prosciutto Crudo "Gran Riserva Marca Maria" - disossato
    Ham produced in Veneto, matured for at least 18 months
  11. product 79166
    Prosciutto crudo Cuor di Casa con osso 30 mesi
    Casa Graziano raw ham, aged at least 30 months
  12. Prosciutto crudo Cuor di Casa 30 mesi addobbo
    Prosciutto crudo Cuor di Casa con osso 30 mesi
    Casa Graziano raw ham, aged at least 30 months
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