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Meat & Charcuterie

(10)
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Typology ▾
  • Typology
  • Alphabetical order
  1. Speck d'Anatra - petto d'anatra affumicato in baffa
    Duck Speck
    Two duck breasts smoked and matured like a speck.
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  2. Petto d'Oca stagionato affumicato cucito
    Goose breast - cold smoked
    Rolled, cold smoked goose breast.
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  3. Petto d'Oca Affumicato in Rotolo
    Petto d'Oca Affumicato in Rotolo
    Similar to a small speck, made with two goose breasts sewn together
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  4. Petto di Pollo Affumicato
    Petto di Pollo Affumicato
    Chicken fillet slightly smoked and perfumed with herbs and spices
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  5. Petto d'oca preaffettato
    Smoked goose breast round shape
    Similar to a small speck, made with two goose breasts sewn together
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  6. Porcaloca con Filone
    Cooked Goose & Pork Ham - Porcaloca
    Cooked pork and goose ham
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  7. Tacchino al Miele
    Turkey breast with Honey
    Steamed turkey breast with acacia honey
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  8. Salame d'Oca misto suino
    Salami from goose meat vacuum
    Typical friulano salami, produced as in the past with pork and goose
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  9. Fegato Grasso d'Oca Affumicato
    Fegato Grasso d'Oca Affumicato
    The best goose liver, with spices and cold smoked.
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  10. Torcione di Foie Gras d'Oca
    Torcione di Foie Gras d'Oca
    A classical product from goose liver: Torchon
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