Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Capocollo di Martina Franca affumicato
    Capocollo di Martina Franca
    A typical cold cut of Apulia region, pleasantly smoked
  2. Coppa al Ginepro
    Coppa al Ginepro
    A unique Coppa produced in a traditional way, perfumed with Juniper an...
  3. Coppa Piacentina DOP
    Coppa Piacentina DOP
    DOP coppa made with pig's neck and aged at least 6 months
  4. product 80116
    Coppa Stagionata dei Castelli
    Seasoned Coppa produced according to Venetian tradition
  5. Coppa Stagionata Ossocollo
    Ossocollo Coppa Stagionata
    A typical cured neck of pork produced on the hills of Valdobbiadene
  6. Girello di Bovino per Vitello Tonnato
    Girello
    Boiled beef rounder to prepare Vitello Tonnato
  7. product 80101
    Lingua Salmistrata Cotto Spellata Bovino Adulto
    A must in boiled meat service, ready to use, already cooked
  8. product 80108
    Lonza al vapore
    Lonza cooked at low temperature, ideal for a fast service
  9. Luganega
    Luganega Meggio
    Fresh Luganega in packs of 2 pieces
  10. Wurstel tipo 'Weisswurst'
    Weisswurst
    The typical bavarian white wurstel, produced by Karl Bernardi
  11. Wurstel tipo 'Meraner' Bernardi
    Wurstel 'Meraner'
    Frankfurters long and thin, pinkish color, produced by Karl Bernardi
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