Meat & Charcuterie

(13)
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Typology
  • Typology
  • Alphabetical order
  1. Coscia Reale Fumè Rialto
    Coscia Reale Fumè Rialto
    Delicate speck, slightly smoked with local wood and berries
  2. Filetto Affumicato -  Riserva Roen
    Filetto Affumicato
    Smoked pork fillet by Fratelli Corrà in Smarano
  3. Giacomini - Filetti di suino affumicati
    Giacomini - Fillets of smoked pork
    Small fillets of pork, cured and lightly smoked
  4. Mortandela della Val di Non
    Mortandela from Val di Non
    An ancient salami, slightly smoked and aged for 40 days
  5. Speck 'Le Cime' 1/2
    Speck 'Le Cime' half
    Speck produced in Dobbiaco and aged for at least 4 months
  6. Speck Bernardi
    Speck Bernardi
    One of the best speck of Alto Adige
  7. Speck 'Vecchia Sauris'
    Speck Carnia Affumicato
    Speck coming from the area of Sauris near Udine
  8. Speck Carnia Affumicato a metà
    Speck Carnia Affumicato
    Smoked speck produced in Carnia, cut in half
  9. Speck Cotto Bernardi
    Speck Cotto Bernardi
    Cooked speck handcrafted by Karl Bernardi
  10. Speck Meggio
    Speck Fesa
    Speck smoked with beech wood, produced in Trentino
  11. Speck Nocker a metà
    Speck Nocker a metà
    Speck produced in Dobbiaco and aged at least 5 months
  12. Speck Riserva Roen
    Speck Riserva Roen Half
    Gourmet Speck smoked with a sweet taste
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