Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Filetto Lardellato
    Filetto Lardellato
    Produced in the village of Cisternino in the Itria Valley by the Santo...
  2. Valle d'Aosta Lard D'Arnad DOP
    Lard D'Arnad DOP from Valle D'Aosta
    Spiced lard aged in Doils, typical wooden valdostani containers
  3. Capocollo di Martina Franca affumicato
    Capocollo di Martina Franca
    A typical cold cut of Apulia region, pleasantly smoked
  4. Coppa al Ginepro
    Coppa al Ginepro
    A unique Coppa produced in a traditional way, perfumed with Juniper an...
  5. Dindo Rosé
    Dindo Fesa Tacchino Arrosto
    Turkey breast flavored and baked according to the traditional recipe
  6. Gran Fesa di Tacchino Arrosto Nazionale
    Gran Fesa di Tacchino Arrosto Nazionale
    Whole breast of Italian turkey, tied by hand and roasted in the oven
  7. Prosciutto Cotto Rustichello
    Prosciutto Cotto Alta Qualità Rustichello
    High Quality Cooked Ham, grilled in the oven with Mediterranean herbs
  8. Prosciutto Cotto Tradizionale
    Prosciutto Cotto Alta Qualità Tradizionale
    High Quality cooked ham, produced with legs of big size pigs
  9. Prosciutto Cotto Lenti e Lode
    Prosciutto Cotto Lenti e Lode - Cooked Ham
    An authentic cooked ham made with the meat of the pigs
  10. Prosciutto Cotto Prestige
    Prosciutto Cotto Prestige - Cooked Ham
    A cooked Ham of high quality, cooked slowly and smoked to perfection
  11. Musciska Fattibene
    Musciscka
    Pork tenderloin sliced, spiced and dried
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