The product

Salame Friulano

A friulano salame produced only with friulano pigs
Code:
80150
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
900 g approx
Minimum order:
1 piece
More Information
Raw material Friulano pork
Appearance A classical salame shape, the slice has a nice equilibrium between the lean red meat and the white fat.
Taste Sweet and delicate with aromas of wine and pepper
Maturing At least 30 days
Our selection The thing we liked about Stefano and his father Agostino when we met them was their seriousness, and their passion for their work. Choosing to process the meat from the pigs bred at 20 km from the factory, 'hot', charmed us because it takes us to the farmers of way back who used to process the meat as soon as it was slaughtered.
Suggestions Very nice in antipasto dishes especially with some sopressas from the same area. Excellent in sandwiches with some green lettuce and drops of olive oil. Excellent also with some white crusty bread and a glass of white wine like Pinot Bianco
More Information
Ingredients Pork meat, salt, aromas, spices. Antioxydant: E300. Preservatives: E252, E251
Weight 900 g approx
Packaging Unpacked
Storage Conditions (unpacked products) Keep in cool place
Storage Conditions (packaged products) Keep refrigerated between +2 and +6 ° C
Instructions for use Please remove case before slicing
Nutrition Declaration Energy: 1635 kJ / 395 kcal
Fat: 35 g
of which saturates: 14 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 20 g
Salt: 3,8 g
Typical value per 100 g
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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