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. Fetta reale di casa Norcia
    Fetta reale di casa Norcia
    A specialty of Perticoni family, obtained by the pig thigh fresh debon
  4. New
    product 79280
    Prosciutto Crudo "Gran Riserva Marca Maria" - disossato
    Ham produced in Veneto, matured for at least 18 months
  5. Prosciutto di Norcia IGP
    Prosciutto di Norcia IGP
    The typical Norcia ham, sweet, slightly sapid
  6. Prosciutto di Norcia IGP s/osso addobbo
    Prosciutto di Norcia IGP
    The typical Norcia ham, sweet, slightly sapid
  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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