The product
Salame Lovison
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
| Description | 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 |
| Weight | 900 g approx |
|---|---|
| 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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