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. Prosciutto di Suino Nero dei Nebrodi
    Prosciutto di Suino Nero dei Nebrodi
    A cured ham produced from Nero dei Nebrodi pigs wild raised for two year
  4. Filetto Affumicato -  Riserva Roen
    Filetto Affumicato
    Smoked pork fillet by Fratelli Corrà in Smarano
  5. Mortandela della Val di Non
    Mortandela from Val di Non
    An ancient salami, slightly smoked and aged for 40 days
  6. Speck Bernardi
    Speck Bernardi
    One of the best speck of Alto Adige
  7. Speck Cotto Bernardi
    Speck Cotto Bernardi
    Cooked speck handcrafted by Karl Bernardi
  8. Speck Meggio
    Speck Fesa
    Speck smoked with beech wood, produced in Trentino
  9. Speck Nocker a metà
    Speck Nocker a metà
    Speck produced in Dobbiaco and aged at least 5 months
  10. Speck Riserva Roen
    Speck Riserva Roen Half
    Gourmet Speck smoked with a sweet taste
  11. product 80907
    Whole Speck Nocker
    Speck produced in Dobbiaco with at least 5 months of aging
  12. Lardo di Suino Nero dei Nebrodi
    Lardo di Suino Nero dei Nebrodi
    Lard from Nebrodi Black Pig produced in the North East of Sicily
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