MEGGLE’S BUTTER SPECIALITIES: BEST MEGGLE QUALITY FOR EVERY TASTE
In a delicatessen in Zurich in 1968, Josef Anton Meggle II discovered a product that electrified him. He then carried out numerous experiments at night until the recipe met the highest standards. That was the launch of the herb butters, and the go-ahead for the development of many more delicious butter specialities.
Today, no barbecue would be without herb butters, and they are indispensable in the kitchen. Lusciously melting on steak, or as a flavoursome refinement to side dishes like pasta, rice or potatoes, as well as to vegetables, soups and sauces, it adds that special something to so many different dishes in a trice.
The tasty herb butter variations really come into their own when simply enjoyed on bread.
No matter how, where or when: give free rein to your gourmet dreams and become a Gourmeggle!