Meat & Charcuterie

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Typology
  • Typology
  • Alphabetical order
  1. Black Angus Affumicato
    Black angus affumicato
    Slightly smoked Black Angus beef
  2. Coscia Reale Fumè Rialto
    Coscia Reale Fumè Rialto
    Delicate speck, slightly smoked with local wood and berries
  3. Speck d'Anatra - petto d'anatra affumicato in baffa
    Duck Speck
    Two duck breasts smoked and matured like a speck.
  4. Filetto Affumicato -  Riserva Roen
    Filetto Affumicato
    Smoked pork fillet by Fratelli Corrà in Smarano
  5. Giacomini - Filetti di suino affumicati
    Giacomini - Fillets of smoked pork
    Small fillets of pork, cured and lightly smoked
  6. Petto d'Oca stagionato affumicato cucito
    Goose breast - cold smoked
    Rolled, cold smoked goose breast.
  7. Manzo Affumicato
    Manzo affumicato
    Topside of Black Angus beef marinated, slightly smoked and cured to pe...
  8. Manzo Salmonato
    Manzo Americano Salmonato
    Dry salted and smoked Hereford Roastbeef
  9. Mortandela della Val di Non
    Mortandela from Val di Non
    An ancient salami, slightly smoked and aged for 40 days
  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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