Meat & Charcuterie

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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.
  2. Petto d'Oca stagionato affumicato cucito
    Goose breast - cold smoked
    Rolled, cold smoked goose breast.
  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
  4. Petto di Pollo Affumicato
    Petto di Pollo Affumicato
    Chicken fillet slightly smoked and perfumed with herbs and spices
  5. Petto d'oca preaffettato
    Smoked goose breast round shape
    Similar to a small speck, made with two goose breasts sewn together
  6. Speck 'Vecchia Sauris'
    Speck Carnia Affumicato
    Speck coming from the area of Sauris near Udine
  7. Speck Carnia Affumicato a metà
    Speck Carnia Affumicato
    Smoked speck produced in Carnia, cut in half
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