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76,00 € In StockSalumificio Lovison - Bacon Lovison - Artisan Cured Meat - Friuli Tradition -...
Belly cut only among the heaviest animals. The two half-salting processes of 18 days, followed by an aging of 8 months, gives it a delicate flavor, spice tones and a pleasing pepper flavor. It distinguishes itself for alternating parts of fat, lighter and sweeter, and meat, more rosy and tasty.
76,00 € -
6,00 € In StockSalumificio Lovison - Sausage Lovison - Artisan Cured Meat - "Hot" Worked -...
Sausage produced with meat of Italian pigs processed just after slaughtering. The parts used are ossocollo (pork neck), shoulder and belly these are blended with a selection of spices. The product is hand tied and dryed for 12 hours in our cellars. The result is a product of medium grain with uniform color: sweet and delicate taste with scents wine aroma.
6,00 € -
8,20 € In StockSalumificio Lovison - Nose Meat Lovison - Artisan Cured Meat - Prode of...
Friulan Musetto is produced only with Italian meat. Processed just after slaughtering by using jowl, tongue, shank, muzzle, rind and all small muscles. Once minced and kneaded the meat is blended with spices as per Lovison's recipe, passed on by generations, which includes cinnamon, coriander, nutmeg, cloves and pepper.
8,20 € -
24,80 € Sold Out - Not AvailableSalumificio Lovison - Nose Meat Maxi Lovison - Artisan Cured Meat - Prode of...
Friulan Musetto is produced only with Italian meat. Processed just after slaughtering by using jowl, tongue, shank, muzzle, rind and all small muscles. Once minced and kneaded the meat is blended with spices as per Lovison's recipe, passed on by generations, which includes cinnamon, coriander, nutmeg, cloves and pepper.
24,80 €Sold Out - Not Available -
14,80 € Sold Out - Not AvailableSalumificio Lovison - Nose Meat Lovison - Artisan Cured Meat - Prode of...
1 Review(s)Friulan Musetto is produced only with Italian meat. Processed just after slaughtering by using jowl, tongue, shank, muzzle, rind and all small muscles. Once minced and kneaded the meat is blended with spices as per Lovison's recipe, passed on by generations, which includes cinnamon, coriander, nutmeg, cloves and pepper.
14,80 €Sold Out - Not Available -
66,50 € Sold Out - Not AvailableSalumificio Lovison - Sopressa Magnum Lovison - Artisan Cured Meat - Flagship...
The preferred parts are the leg and belly blended with a selection of selected spices and a slight garlic aroma. The cuts are processed just after the slaughtering. It is stored for at least 6 months in our cellars. The result is a product of medium grain with a balanced taste between leg and belly as per the tradition.
66,50 €Sold Out - Not Available -
240,50 € In StockSalumificio Lovison - Raw 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. Raw Ham without Bone.
240,50 € -
15,00 € In StockNero di Calabria - 'Nduja - Artisan Cured Meat - Calabria Tradition - 500 g
The 'Nduja is the typical salami par excellence of our region: it is a soft and spreadable cured meats, stuffed into natural casings, obtained from cuts of bacon, coppa and from the fat of the pork cheek, shoulder head, culatello, suitable to be tasted in purity or added as an ingredient in the kitchen.
15,00 € -
18,00 € In StockNero di Calabria - Red Sweet Suppressed - Artisan Cured Meat - Calabria...
The soppressata (or suppressed) red sweet of black pig of Calabria is a sausage made from cuts of the fillet and of the leg, is processed by hand, with a knife cut, in order to avoid an increase in temperature of the raw material that it would deteriorate the fine organoleptic qualities.
18,00 € -
18,00 € In StockNero di Calabria - White Suppressed - Artisan Cured Meat - Calabria Tradition...
The soppressata (or suppressed) of Nero di Calabria is a sausage made from cuts of the fillet and of the leg, is processed by hand, with a knife, in order to avoid a rise in temperature of the raw material that would deteriorate the precious organoleptic qualities.
18,00 € -
18,00 € In StockNero di Calabria - Spicy Suppressed - Artisan Cured Meat - Calabria Tradition...
The soppressata spicy (or suppressed spicy) of black pig of Calabria is a sausage made from cuts of the fillet and thigh, is processed by hand, with a knife, in order to avoid a rise in temperature of the raw material that would deteriorate the precious organoleptic qualities.
18,00 € -
16,00 € In StockNero di Calabria - Brim Bacon - Artisan Cured Meat - Calabria Tradition - 500 g
Seasoned black pork belly obtained from the cut of the girth which. From the typical 'nduja to the innovative steamed smoked chestnuts of chestnuts, recently awarded in Montecarlo for the originality and the exceptional flavor ... And above all of the sweet and tasty steamed smoked pancetta of chestnuts, which has been a great success at the second...
16,00 € -
28,00 € In StockNero di Calabria - Capocollo - Artisan Cured Meat - Calabria Tradition - 500 g
Seasoned capocollo obtained from the black pig of Calabria between the head and the loin (or loin), wrapped in natural casings, hand tied with natural twine and elastic net.
28,00 € -
18,00 € In StockNero di Calabria - Cheek - Artisan Cured Meat - Calabria Tradition - 500 g
The cheek is a cut of meat covered with lean veins, with a component of valuable fat different from that of the bacon.
18,00 € -
8,00 € In StockNero di Calabria - Patenero - Artisan Cured Meat - Calabria Tradition - 300 g
The Patenero, mistakenly also called 'nduja or ndujetta bianca is a sweet sausage obtained from the fat of the pancetta and from the lean parts of the ham, with a higher fat content and cured for a short period, remains very creamy, therefore suitable to be tasted in purity on crostini and bruschette or added as an ingredient in the kitchen.
8,00 € -
14,00 € In StockNero di Calabria - Sausage Natural - Artisan Cured Meat - Calabria Tradition...
The Nero di Calabria sausage is a sausage obtained from shoulder and rib cuts. It is processed by hand, with a knife cut, in order to avoid an increase in temperature of the raw material that would deteriorate its fine organoleptic qualities.
14,00 € -
14,00 € In StockNero di Calabria - Liver Sausage - Artisan Cured Meat - Calabria Tradition -...
The Nero di Calabria liver sausage is a sausage obtained from the cuts of the shoulder or of the side and the parts not used for the realization of the brawn and a part of the liver. It is processed by hand, with a knife cut, in order to avoid an increase in temperature of the raw material that would deteriorate its fine organoleptic qualities.
14,00 € -
14,00 € In StockNero di Calabria - Sweet Red Sausage with Fennel - Artisan Cured Meat -...
The sweet red sausage with fennel of Nero di Calabria is a sausage obtained from the shoulder and rib cuts with the addition of fennel seeds. It is processed by hand, with a knife cut, in order to avoid an increase in temperature of the raw material that would deteriorate its fine organoleptic qualities.
14,00 € -
14,00 € In StockNero di Calabria - Red Spicy Sausage - Artisan Cured Meat - Calabria...
The spicy sausage of Nero di Calabria is a sausage obtained from shoulder and rib cuts. It is processed by hand, with a knife cut, in order to avoid an increase in temperature of the raw material that would deteriorate its fine organoleptic qualities.
14,00 € -
16,00 € In StockNero di Calabria - Cheek - Artisan Cured Meat - Calabria Tradition - 500 g
Seasoned lard, obtained from the back of the Calabrian black pig. Remarkable is the thickness of the skin of the back, the raw material suitable for salting for the production of high quality bacon.
16,00 € -
10,00 € In StockNero di Calabria - 'Nduja - Artisan Cured Meat - Calabria Tradition - 180 g
The 'Nduja is the typical salami par excellence of our region: it is a soft and spreadable cured meats, stuffed into natural casings, obtained from cuts of bacon, coppa and from the fat of the pork cheek, shoulder head, culatello, suitable to be tasted in purity or added as an ingredient in the kitchen.
10,00 €