The product
Pastin Porzioni
Minced and flavoured pork meat, already portioned
Code:
80126
Country of origin:
Italy - Trentino Alto Adige
Weight:
150 g x 2
Minimum order:
1 piece
| Description | Minced and flavoured meat, to be cooked on the griddle |
|---|---|
| Appearance | In two slices, rounded in shape |
| 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 |
| Suggestions | To be spread raw on a bread or to be cooked on the griddle; the two slices are packaged separateley in order to be used in different moments |
| Ingredients | Pork, salt, dextrose, spices and flavorings, antioxidant: E301, preservatives: E250 |
|---|---|
| Weight | 150 g x 2 |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at 0 + 4 ° C |
| Instructions for use | Not edible casing. Use before 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
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