Salumificio Lovison – Salami Lovison – Artisan Cured Meat – Friuli Tradition – 750 g – Avvenice

Lovison Salami – Friulan Tradition

The preferred parts are the ossocollo (pork neck), shoulder, bacon, loin and leg with a blend of selected spices. The cuts are processed just after the slaughtering, minced, pasted, stuffed and hand-tied.

The salami is stored for 3 days in drying cellars and then 2 months in aging cellars. The result is a product of medium grain, lively color, strong taste with spiced tones and a pleasant aftertaste of wine and pepper.

Raw Material

Italian pork meat.

Aspect

The slice is a perfect balance between the lighter pink part and the more fat one tending to white, medium grain and soft paste.

Taste

Sweet and delicate with soft scents of wine and pepper.

Aging

At least 30 days.

Producer

Salumificio Lovison – Spilimbergo del Friuli (PN).

Selected Why

When we met Stefano and his father Agostino we had been pleasantly impressed by professionalism they put in the meat processing, the passion they put in the their work, the transparency and more over by their passion. The choice of working the meat of the pigs bred at 20km from the production facility just after the slaughtering, is a choice that we really liked because it is close to the tradition of our farmers who breed the pig and immediately process its meat.