The product
Salame senza aglio Meggio
Salame without garlic produced in Valsugana, in Trentino Alto Adige
Code:
80121
Country of origin:
Italy - Trentino Alto Adige
Weight:
500 g approx
Minimum order:
1 piece
| Description | Salame produced by Meggio with meat of Italian pigs, without garlic |
|---|---|
| Appearance | The slice is intense red in colour, with medium grain and a fairly homogeneous texture |
| Taste | Sweet and soluble, the flavour of the meat stands out, the spiciness is well balanced |
| 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, salt, dextrose, saccharose, spices and flavorings, preservative E252, antioxidant: E300, E301 |
|---|---|
| Weight | 500 g approx |
| Packaging | Unpackaged |
| Storage Conditions (unpacked products) | Store at 0 +15 °C |
| Instructions for use | Not edible casing |
| 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
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