Salumificio Menatti Srl
Hall: Za'abeel 4 Stand: Z4-C32
- Gourmet & Fine Food
- Food Service
Salumificio Menatti has found the right combination between craftsmanship and innovation that the founder, Lorenzo Menatti, and his collaborators proudly carry on in their quality of fine connoisseurs of the Valtellina tradition. Passion, perseverance and love for the art of the charcuterie, have pushed Lorenzo Menatti to learn the secrets of the Valtellina tradition when he was young and, in a few years, he turned the small craftsman’s shop, open in 1978, into an industrial plant specialized in the processing and production of charcuterie, using mainly pork and beef meat.
Address
Via Furoni 284APIANTEDO
SONDRIO
23010
Italy
Website
http://www.menatti.comContact Exhibitor
-
Bacon is obtained by processing the pork belly. It is trimmed so as to get a rectangular shape and shows fat stripes alternated with thin lean meat layers. The meat is salted, seasoned with spices, th ... -
Mortadella is a cooked salami of pork meat, cylindrical or oval, pink and with an intense smell, slightly spicy. The Mortadella Menatti production starts with the processing, according to the method o ... -
Menatti has always produced Bresaola della Valtellina using top quality beef cuts, adding salt and spices, and ageing the product in the historical facility located in Piantedo (SO), at the mouth of t ... -
Since 1986, Menatti has produced Prosciutto Crudo, the most typical of the Italian cured meat, obtained from the dry salting of the pork leg and from a special aging process that takes place in specif ... -
The Salame Italiano Menatti is processed and cured according to the best Italian charcuterie tradition to offer the most classic typologies. The Salame Italiano production starts from a mix of pork me ...
.jfif)
