The product
Luganega Meggio
Fresh Luganega in packs of 2 pieces
Code:
80118
Country of origin:
Italy - Trentino Alto Adige
Weight:
150 g x 2
Minimum order:
1 piece
| Description | Luganega produced in Trentino Alto Adige by Salumificio Meggio, with meat from pigs of Italian origin |
|---|---|
| Appearance | Not very large sausage, with a rather fine grained texture |
| Taste | Slightly spicy |
| Maturing | Not expected |
| Curiosity | The tradition in families of raising heads of cattle and pigs for the production of Luganega Trentina, mainly destined self-consumption, settles at the end of the Middle Ages. Luganega Trentina is part of the dishes of the gastronomic tradition of Trentino since the 14th-15th century, a time when the first cookbooks of local cuisine appear |
| 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 |
| Suggestions | Luganega can be served with polenta or sauerkraut. Excellent also to flavour dumplings with sauce or broth. For the summer season, however, our advice is to grilled it |
| Ingredients | Pork, salt, dextrose, spices, aromas, antioxidant: E301, preservative: E250 |
|---|---|
| Weight | 150 g x 2 |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at a temperature between +0 +4 ° C |
| Instructions for use | 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
From the same producer
