The product
Salame in budello naturale Lovison - in natural gut
Salame from Friuli Venezia Giulia produced with italian pigs
Code:
80147
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
600 g approx
Minimum order:
1 piece
| Description | Italian pig's meat |
|---|---|
| Appearance | It presents a medium grain and a soft texture, with a fair balance between lean and fat; the curved shape and the irregular surface are linked to the natural gut used |
| Taste | Mild and delicate to the palate, with a pleasant perfume of cellars |
| Maturing | At least 30 days |
| Curiosity | Thanks to the different evolution during the maturation, the salame in natural gut has a more intense scent compared with the salami sacked in different guts |
| Our selection | With this product we offer a salame for the more demanding palates because it mix the experience by Lovison with the use of the traditional natural gut |
| Suggestions | Perfect with rustic bread, delicious combined with polenta |
| Weight | 600 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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