Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Petto di Pollo Affumicato
    Petto di Pollo Affumicato
    Chicken fillet slightly smoked and perfumed with herbs and spices
  2. Capocollo di Martina Franca affumicato
    Capocollo di Martina Franca
    A typical cold cut of Apulia region, pleasantly smoked
  3. Coppa al Ginepro
    Coppa al Ginepro
    A unique Coppa produced in a traditional way, perfumed with Juniper an...
  4. Coppa Piacentina DOP
    Coppa Piacentina DOP
    DOP coppa made with pig's neck and aged at least 6 months
  5. product 80116
    Coppa Stagionata dei Castelli
    Seasoned Coppa produced according to Venetian tradition
  6. Coppa Stagionata Ossocollo
    Ossocollo Coppa Stagionata
    A typical cured neck of pork produced on the hills of Valdobbiadene
  7. Tacchino al forno Meggiolaro
    Baked Turkey by Meggiolaro
    Roast turkey produced in Strà (Venice) without preservatives
  8. Prosciutto Cotto Antonio Artigianale affumicato
    Cooked Ham - Prosciutto Cotto Antonio
    A unique cooked ham in the traditional way of Trieste area
  9. Prosciutto Cotto Antonio
    Cooked Ham - Prosciutto Cotto Antonio
    A unique cooked ham in the traditional way of Trieste area
  10. Prosciutto Cotto Alta Qualità Praga
    Cooked ham l'Artemano bone-in smoked
    Ham with delicately smoked bone-in
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