The product
Pastin Meggio
Minced and flavoured pork meat
Code:
80127
Country of origin:
Italy - Trentino Alto Adige
Weight:
3 kg approx
Minimum order:
1 piece
| Description | Minced and flavoured pork meat, to be cooked on the griddle |
|---|---|
| Appearance | A roll of minced meat, to be be cut in slices |
| Taste | The spiciness in well balanced and doesn't cover the taste of the meat |
| Maturing | Not expected |
| Curiosity | Pastin is a typical speciality of Belluno: you can eat it in every festival there. It is prepared with the same dough of fresh Luganega, but it is cold worked, with a different taste |
| Our selection | It was 1962 when Roberto Meggio began his commercial adventure, opening a small shop in the small town of Grigno in Valsugana. Today the family business is run by Roberto's children, Ezio and Nicoletta. The sausage factory is located on the edge of a wood, in a place surrounded by greenery |
| Suggestions | To be cut in slices and cooked on the griddle |
| Ingredients | Pork, salt, dextrose, spices and aromas, antioxidant: E301, preservatives: E250 |
|---|---|
| Weight | 3 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at 0 + 4 ° C |
| Instructions for use | Inedible casing. To be consumed after cooking |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1138 kJ / 274 kcal Fat: 23 g of which saturates: 8,9 g Carbohydrate: 0,5 g of which sugars: <0,5 g Protein: 17 g Salt: 2,03 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
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