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. Filetto Affumicato -  Riserva Roen
    Filetto Affumicato
    Smoked pork fillet by Fratelli Corrà in Smarano
  4. Mortandela della Val di Non
    Mortandela from Val di Non
    An ancient salami, slightly smoked and aged for 40 days
  5. Speck Bernardi
    Speck Bernardi
    One of the best speck of Alto Adige
  6. Speck Cotto Bernardi
    Speck Cotto Bernardi
    Cooked speck handcrafted by Karl Bernardi
  7. Speck Meggio
    Speck Fesa
    Speck smoked with beech wood, produced in Trentino
  8. Speck Nocker a metà
    Speck Nocker a metà
    Speck produced in Dobbiaco and aged at least 5 months
  9. Speck Riserva Roen
    Speck Riserva Roen Half
    Gourmet Speck smoked with a sweet taste
  10. product 80907
    Whole Speck Nocker
    Speck produced in Dobbiaco with at least 5 months of aging
  11. Pancetta Affumicata Bernardi
    Pancetta Affumicata Bernardi
    High quality pancetta produced by Karl Bernardi
  12. Pancetta Affumciata cruda Meggio
    Pancetta Affumicata Cruda
    Pancetta from Trentino Alto Adige, smoked with beech wood
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