For two generations the Merlin family, with passion, has been dedicated to breeding for meat production. The careful processing takes place directly in our laboratory and the seasoning of the cold cuts in fresh and ventilated places to give our customers a product that is always good and genuine; this ensures that our products maintain all the good taste and flavors of the past.
In addition to our point of sale, present in the company, you can find us in some markets at Km 0 of Verona, where you can buy, in addition to our chicken, pork and beef, ready meals of our production. Of course, we can all visit our website.
We are also producers of Riso Vialone Nano Veronese, a kind of rice cultivated on land irrigated with resurgence water, the first in Italy to be protected with the European I.G.P. trademark.
The strong point of the company is the production with short chain of:
Stortina veronese – Slow Fooum Presidio, a small salami weighing less than two hectograms that is traditionally eaten in the lower Veronese area. The characteristic of the product is linked to the use of noble parts of the pork in the mixture (shoulder, loin, ham and bacon fat) and to the spicing with garlic macerated in white wine.
Other leading products, designed for a quick lunch or dinner, ready, only to regenerate in a couple of minutes:
Stortina is a small salami, weighing less than 200 grams, traditionally consumed in the Basso Veronese (the southern part of the province of Verona). Passed down through the generations, the traditional production technique involves preserving the salami in lard to keep it fresh throughout the winter, as its small size means it would otherwise dry out too quickly.
Stortina is still made by Basso Veronese families during pig-slaughtering season, and for some years now a contest has been organized, the Stortina Challenge, in which homemade salami face off against the few versions made by local professionals. Stortina is only very rarely offered by the area’s butchers, because of the care its production demands and the high costs involved. The use of ground lard and the superior cuts of pork in the mixture make it somewhat of a luxury product.
Production area
Nogara and Cerea municipalities, Verona province
Seasonality: the stortina is produced throughout the year, except in summer.