GALBANI PROSCIUTTO COTTO FETTA GOLOSA KG 9
Galbani Fetta Golosa is the prosciutto cotto for kitchens that need versatility: great for sandwiches, main courses, pizza toppings and cold deli counter service.
In a professional kitchen, versatility is often the deciding factor when choosing a prosciutto cotto. Galbani Fetta Golosa is calibrated to cover multiple needs at once: it works at the deli counter, as a filling in hot sandwiches, as a topping on pizza or focaccia, and as a quick main course for streamlined menus.
Galbani is one of the most internationally recognised Italian brands, which translates into spontaneous demand from customers even in Italian venues abroad. Adding Fetta Golosa to your menu or deli counter means leveraging brand recognition that is already established, with no need to explain the product.
- Versatile: deli counter, sandwiches, pizza, buffet
- Galbani brand recognised by international customers
- Approx. 9 kg format for professional kitchens
- Suited to restaurants, pizzerias and bars with a kitchen
16 other products in the same category:
italian-cured-meats-sausages
LEONCINI MORTADELLINA LELLA SV GR 400italian-cured-meats-sausages
FIORUCCI GUANCIALE ALLA AMATRICIANA KG 1,5cured-ham-cooked-ham
VIANI TUTTAFETTA INTERA PROSCIUTTO CRUDO KG 6italian-cured-meats-sausages
BLU ITALIA TACCHINO ARROSTO 1/2 KG 3italian-cured-meats-sausages
GOLFETTA FIOCCO KG 3,5italian-cured-meats-sausages
CITTERIO CUBETTI DOLCE PANCETTA GR 130italian-cured-meats-sausages
BLU ITALIA PANCETTA COPPATA 1/2 KG 2until 14/10/26 OFFER
until
14/10/26
italian-cured-meats-sausages
BLU ITALIA PORCHETTA ARROSTO 1/2 KG 6italian-cured-meats-sausages
KING'S GRAN SPECK INTERO KG 6italian-cured-meats-sausages
BLU ITALIA DADINI DOLCI PANCETTA GR 100italian-cured-meats-sausages
KINGS PROSCIUTTO SAN DANIELE CON OSSO KG 12italian-cured-meats-sausages
NEGRONI SALAME NAPOLI GR 1300italian-cured-meats-sausages
ROSAFINO PROSCIUTTO COTTO VERDE KG 9italian-cured-meats-sausages
FIORUCCI WURSTEL SENZA GLUTINE GR 100until 14/10/26 OFFER
until
14/10/26