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Salumificio Lovison
Craftsmen of Salumi Since 1903 - Flavors of Our Land
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Since 1903 we have been dedicating all our passion to processing top quality fresh pork, taken exclusively from the breeders we carefully select in the Friuli Venezia Giulia region. The experience that has been built up over four generations, our firmly entrenched traditions and our love for things well made are the unique ingredients that make Lovison the landmark for all Friuli deli-meats. The meat we use comes exclusively from pigs that are born in the Friuli Venezia Giulia region within an area of 20 km from our company, which are raised and butchered according to our strict traditions.
Presentation Salumificio Lovison
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48,50 € In StockSalumificio Lovison - Baked Ham D.O.P. Lovison - Without Bone - Artisan Cured...
Rigorously NO GMO pigs bred in Friuli Venezia Giulia, selected for genetics and weight. Pork legs aged for 18, 24 or 30 months, until it develops the typical unique soft sweetness. Prepared by artisans who want to taste a specialty known worldwide. Baked Ham Without Bone.
48,50 € -
6,30 € In StockSalumificio Lovison - Thin Sausage Lovison - Artisan Cured Meat - Prode of...
The neck, shoulder and bacon meats are used, processed hot (immediately after slaughter) and flavored with spices. The product is tied by hand and then dried in the cellars for 12 hours. The result is a medium grain product with uniform colour; the flavor is sweet and delicate with a light wine scent.
6,30 € -
11,00 € In StockSalumificio Lovison - Small Nose Meat Lovison - Artisan Cured Meat - Prode of...
Hot-worked, it is produced using the cheek, tongue, shin, muzzle, rind and all the small muscles. Once the meats have been minced and kneaded, the spices are added according to the Lovison recipe handed down for generations which involves the use of coriander, nutmeg, cloves and pepper. After 12 hours in the drying cell and 7 days in the maturing cellar,...
11,00 € -
7,00 € In StockSalumificio Lovison - Sausage Paste Lovison - Artisan Cured Meat - Prode of...
The neck, shoulder and bacon meats are used, processed hot (immediately after slaughter) and flavored with spices. The product is tied by hand and then dried in the cellars for 12 hours. The result is a medium grain product with uniform colour; the flavor is sweet and delicate with a light wine scent.
7,00 €
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