The product
Pancetta Affumicata Cruda
Pancetta from Trentino Alto Adige, smoked with beech wood
Code:
80125
Country of origin:
Italy - Trentino Alto Adige
Weight:
1,7 kg approx
Minimum order:
1 piece
| Description | Smoked pancetta obtained from selected cuts from Italian pigs, smoked with beech wood |
|---|---|
| Appearance | Flat, with rectangular shape; without rind so it is easy to clean and without waste |
| Taste | Slightly spicy, with an intense cinnamon scent; in the mouth the taste is sweet with a slightly smoky sensation |
| Maturing | Not expected |
| Our selection | Ezio Meggio prepares the cold cuts as if they are for him and for his family: a philosophy that is a real guarantee of products made with passion and love. This pancetta is designed of kitchen use: it is without rind, easy to clean and without waste |
| Ingredients | Pork bacon, salt, dextrose, spices, flavorings, antioxidant: E301, preservatives: E250 and E252 |
|---|---|
| Weight | 1,7 kg approx |
| Packaging | Vaccum packed |
| Storage Conditions (packaged products) | Store at a temperature between +0 +4 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 550 kJ / 131 kcal Fat: 5,48 g of which saturates: 2,35 g Carbohydrate: 1,9 g of which sugars: 0 g Protein: 17 g Salt: 3 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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