The product
Salame Meggio
Salami with garlic produced in Valsugana, in Trentino Alto Adige
Code:
80120
Country of origin:
Italy - Trentino Alto Adige
Weight:
500 g approx
Minimum order:
1 piece
| Description | Salami with garlic produced by Ezio Meggio with meat from Italian pigs |
|---|---|
| Appearance | The slice is red in color, the grain is mediumn and the texture is homogeneous |
| Taste | Sweet and succulent; the garlic is recognisable at the nose but well balanced with the taste of the meat |
| Maturing | At least 70 days |
| Curiosity | Roberto Meggio began his commercial adventure in 1962, opening a small shop in Grigno in Valsugana (Trento-Trentino Alto Adige). Today the family business is managed by the sons of Roberto, Ezio and Nicoletta. The sausage factory is located on the edge of a forest, in place in the countryside |
| Our selection | To obtain a higher quality of meat, Salumificio Meggio carefully selects the raw material and the most suitable slaughterhouse according to the type of production. Spices are bought in small packages to maintain their aroma. The Salumificio does not use any kind of dye, starter or flour |
| Ingredients | Pork meat, salt, sugar: dextrose, saccharose, spices and flavorings, antioxidants: E300, E301, preservative E252 |
|---|---|
| Weight | 500 g approx |
| Packaging | Unpackaged |
| Storage Conditions (unpacked products) | Keep refrigerated between 0°and + 4° C |
| Instructions for use | Remove the casing before slicing |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1454 kJ / 351 kcal Fat: 29 g of which saturates: 11 g Carbohydrate: <0,5 g of which sugars: 0 g Protein: 22 g Salt: 3,8 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
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