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. 'Nduja di Spilinga
    'Nduja di Spilinga
    One of the most typical Calabrian cured meat
  6. 'Nduja di Spilinga in vasetto
    'Nduja di Spilinga - glass jar
    Typical spreadable Calabrian cured meat
  7. 'Nduja di Spilinga in budello 'Orba'
    'Nduja di spilinga in budello (orba)
    Typical and spicy Calabrian cured meat
  8. Musciska Fattibene
    Musciscka
    Pork tenderloin sliced, spiced and dried
  9. Spianata Calabrese Piccante
    Spianata Calabrese Piccante
    Spicy salame from Calabria with a typical flat shape
  10. Spianata Fattibene
    Spianata Fattibene
    Spianata with a delicate spicy taste and with no preservatives
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