The product
Sopressa Friulana by Lovison
Friulano sopressa produced only with friulano pork
Code:
80161
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
1,5 kg approx
Minimum order:
1 piece
| Description | Italian pork meat |
|---|---|
| Appearance | The shape is the typical sorpressa one but smaller in diameter than that of the veneto one, the slice has a good equilibrium between the medium grain lean meat and the white fat. |
| Taste | Sweet and delicate with aromas of wine and pepper |
| Maturing | At least 50 days |
| Curiosity | Mr.Lovison choses pigs of a certain weight and with a good percentage of fat for his salamis, because he wants them to remain soft even when they are aged. |
| Our selection | What we liked about Stefano and his father Agostino, when we met them was their seriousness and their passion for their work. The choice of processing the meat from pigs bred at 20 km from the factory 'hot' charmed us because it took us back to the tradition of the farmers who in the past processed the meat straight after the slaughtering. |
| Suggestions | Very nice in antipasto dishes especially with some pickled vegetables. Excellent in sandwiches with some green lettuce and drops of olive oil |
| Weight | 1,5 kg 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.
