The product
Luganega stagionata Meggio
The most typical salami produced in Trentino, small and tasty
Code:
80124
Country of origin:
Italy - Trentino Alto Adige
Weight:
250 g approx
Minimum order:
1 piece
| Description | The flagship of Meggio's production and a typical product of the Trentino Alto Adige region |
|---|---|
| Appearance | Small size salame, slightly curverd in shape; the grain is medium |
| Taste | Sweet, with pleasant spicy aroma |
| Maturing | At least 20 days |
| Curiosity | The tradition in the families of raising some cattle and pigs for the production of the Luganega of Trentino, mostly destined to 'self-consumption, dates back to the Late Middle Ages. The Luganega of Trentino has been part of the gastronomic tradition of Trentino since the fourteenth- fifteenth century, when the first cookbooks of the local cuisine appear |
| Ingredients | Pork meat, salt, sugar: dextrose, saccharose, spices and flavorings, preservatives: E252, antioxidants: E300, E301 |
|---|---|
| Weight | 250 g approx |
| Packaging | Unpackaged |
| Storage Conditions (unpacked products) | Store at 0 + 15 ° C |
| Instructions for use | Not edible casing |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1856 kJ / 448 kcal Fat: 37 g of which saturates: 14 g Carbohydrate: 0,9 g of which sugars: <0,5 g Protein: 28 g Salt: 3,7 g Typical value per 100 g |
The producer
Meggio Roberto - Grigno (TN) - Trentino Alto Adige
Why we chose them
We are in the small town of Grigno, in the eastern Valsugana. Here stands the laboratory of Roberto Meggio, a historic producer of traditional cold
cuts from Trentino Alto Adige region who has been operating in the butchery sector for over 50 years. The beginning of his activity is in1962 with the
opening of a small shop in the town centre. Today, the activity started by Roberto, who in turn learned the art of butchery from his grandfather, is
managed by his children Roberto, Ezio and Nicoletta, who continue the family tradition. The company offers a wide range of typical charcuterie,
produced using all the parts of the pig, in respect of the rural tradition of the territory, with genuine ingredients and recipes handed down for
generations. Their philosophy? To prepare their cold cuts as if they are for them and their family
From the same producer
