The product
Salame Friulano Punta di Coltello
Very tipical salame of Friuli Venezia Giulia
Code:
80151
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
800 g to 1 kg
Minimum order:
1 piece
| Description | Typical salame produced in Friuli Venezia Giulia with local pork rib |
|---|---|
| Appearance | The big grain of the meat influences the taste and the thickness |
| Taste | Sweet, lightly perfumed of wine and garlic |
| Maturing | At least 2 months |
| Curiosity | The meat is roughly minced and flavoured with salt and pepper |
| Our selection | Salumificio Lovison is located in Spilimbergo del Friuli (PN) and has been producing cold cuts of pork since 1903, according to an ancient family tradition. Pietro Lovison, nick-named 'Pierutti', with his son Stefano, works exclusively fresh meat of pure pig, coming from selected breed in the same area as San Daniele ham. Meats are worked immediately after slaughter, in artesanal way, according to a method proved by four generations |
| Weight | 800 g to 1 kg |
|---|---|
| Packaging | Unpacked |
The producer
Salumificio Lovison - Spilimbergo del Friuli (PN) - Friuli Venezia Giulia
Why we chose them
Salumificio Lovison was founded in 1903 by Agostino Lovison in Spilimbergo, a village in the province of Pordenone. Today is guided by Matteo
Bettiol who tooks the responsability to carry on the "Norcino" tradition of the Lovison family.
Lovison exclusively works fresh domestic swine certified without GMOs and selected only from Friuli Venezia Giulia farms, that fed animals
according to the protocol agreed with Lovison.
Pigs are slaughtered when they reach a minimum weight of 180 kg and at least 11 months of life, so they can offer a "more mature" meat.
As business philosophy, only two hours are occuring between the slaughtering and the processing of the meat: a quick process that allows to
obtain homogenous textures, which are then enriched with spices according to the secret recipes of the family. Subsequently, the meats are
sacked and tied strictly by hand.
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