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. New
    product 79280
    Prosciutto Crudo "Gran Riserva Marca Maria" - disossato
    Ham produced in Veneto, matured for at least 18 months
  4. Coscia Reale Fumè Rialto
    Coscia Reale Fumè Rialto
    Delicate speck, slightly smoked with local wood and berries
  5. Filetto Affumicato -  Riserva Roen
    Filetto Affumicato
    Smoked pork fillet by Fratelli Corrà in Smarano
  6. Giacomini - Filetti di suino affumicati
    Giacomini - Fillets of smoked pork
    Small fillets of pork, cured and lightly smoked
  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
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