Meat and derivates, including sausages "lucanica trentina", speck, salame and smoked beef meat "calgeron"
It was 1962 when Roberto Meggio started his commercial adventure, opening a small shop in the small centre of Grigno, in Valsugana. Since then, many years have gone by, more than forty, and during this time, he skilfully knew, with the calm and the typical decision making of mountain peoples, how to transform his small activity in a true meat and sausage processing and preparation facility, while maintaining and improving the workshop in the village of Grigno.
Therefore, Meggio produces quality homemade cured meats and meats, respecting local country tradition, with genuine ingredients, expertly dosed according to a recipe that has been handed down from generation to generation.
Monday - Friday,
from 8 a.m. to 12 a.m. and from 2 p.m. to 6 p.m.