Meggiolaro is a small handicraft, still family-run, specialized in the production of roasts. The company was born in 1978 by an intuition of Nello Meggiolaro, dad of Alessandro, who, as a result of the experience gathered in the restaurant, opens with his wife Marina his first baking workshop. In that lab, Nello and Marina create their first recipe, which does not include the use of chemical and preservative additives. They then experience "natural" cooking, characterized by long hours of cooking at low temperatures. An innovation that leads them to obtain a niche product of absolute quality, and to become over the years a landmark in the industry. Today, the company is run by the children of Alessandro and Gessica, who continue the journey begun by their parents in search of the quality and exasperation of cooking alchemy. Careful selection of meats, long working times, low temperature cooking are the trademark that identifies the products of the Meggiolaro family. But the thing we do most is that all their products are devoid of additives and preservatives, and they have low salt content, respecting the health of consumers.
Coscia con osso al forno
The roasted pig thigh with bone is a typical product traditionally produced in the southern of Veneto Region where it is called “porchetta”.
It is obtained from the pork ham with the bone without adding any preservatives except for the salt. Meggiolaro roast it at a low temperature for an entire day: this allows them to obtain a soft, fragrant and delicate product. The meat flavour is enhanced as it isn’t hidden by any other ingredient.