Founded in 1966, Meggiolaro specializes in natural cooked charcuterie, using only meat, salt, pepper, and herbs. No preservatives or additives, thanks to innovative cooking methods that yield products with an authentic delicate flavour and some shelf life. The pre-cooked products (cotechino, zampone, bondiola) undergo tyndallization (double pasteurization at low temperatures). The sliced meats (starting with the flagship porchetta) are dry-cooked in the oven and seasoned when consumed.

Subscribe now