Salame Friulano Punta di Coltello

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.