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Meggio Roberto


A historic producer based in the heart of Valsugana (almost on the border with Veneto), Meggio has been in business for over 60 years, producing charcuterie according to local tradition. The pork, which hails from pigs reared with vegetable proteins and whey, is transformed into specialties following time-honored recipes, cut and cured almost entirely by hand, and aged in air-conditioned rooms.

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