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Meat & Charcuterie

(15)
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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. Tacchino al forno Meggiolaro
    Baked Turkey by Meggiolaro
    Roast turkey produced in Strà (Venice) without preservatives
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  7. Porcaloca con Filone
    Cooked Goose & Pork Ham - Porcaloca
    Cooked pork and goose ham
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  8. Dindo Rosé
    Dindo Fesa Tacchino Arrosto
    Turkey breast flavored and baked according to the traditional recipe
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  9. 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
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  10. Petto di Tacchino cotto al forno
    Petto di Tacchino cotto al forno
    Roasted turkey's breast
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  11. Tacchino al Miele
    Turkey breast with Honey
    Steamed turkey breast with acacia honey
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  12. Tacchino in Porchetta
    Turkey Porchetta
    A lighter version of ' porchetta ' made with turkey
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