Founded by Nello Meggiolaro and his wife, Marina, 45 years ago, Meggiolaro may be small but it's a well-established producer. Today managed by the second generation of family, the business continues to use cooking to ennoble cured meats otherwise considered common. Their cooked hams are delicate and elegant, low in salt and easily combined with other ingredients, and it's not uncommon to find them in the recipes of great chefs. Their sausages are cooked vacuum-sealed through tyndallization. Their baked hams are cooked in a steam oven at low temperatures, and their roasts are cooked on a grill.