Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Cecina di manzo affumicato
    Cecina di manzo affumicato
    Spanish beef ham, made from the round, smoked and aged
  2. Pastrami Nostrano
    Pastrami Nostrano
    Italian beef brisket with an extremely tender texture
  3. Cecina de Leon IGP 5C Reserva Contra a metà pulita
    Cecina de Leon IGP 5C Contra a metà pulita
    The famous spanish smoked beef ham, matured at least twelve months
  4. Cecina de Leon IGP 5C Reserva Babilla a metà pulita
    Cecina de Leon IGP Babilla
    The famous spanish smoked beef ham, matured at least twelve months
  5. Black Angus Affumicato
    Black angus affumicato
    Slightly smoked Black Angus beef
  6. Speck d'Anatra - petto d'anatra affumicato in baffa
    Duck Speck
    Two duck breasts smoked and matured like a speck.
  7. Petto d'Oca stagionato affumicato cucito
    Goose breast - cold smoked
    Rolled, cold smoked goose breast.
  8. Manzo Affumicato
    Manzo affumicato
    Topside of Black Angus beef marinated, slightly smoked and cured to pe...
  9. Manzo Salmonato
    Manzo Americano Salmonato
    Dry salted and smoked Hereford Roastbeef
  10. Petto d'Oca Affumicato in Rotolo
    Petto d'Oca Affumicato in Rotolo
    Similar to a small speck, made with two goose breasts sewn together
  11. Petto di Pollo Affumicato
    Petto di Pollo Affumicato
    Chicken fillet slightly smoked and perfumed with herbs and spices
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