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Musetto - Salumificio Lovison

Musetto - Salumificio Lovison

Online sale of typical Italian Salumificio Lovison products, buy Musetto - Salumificio Lovison

Musetto - 500 gr.
8.80 €
Musetto - Salumificio Lovison
The "Musetto" Lovison, which origine brand was also registered at the ministerial offices, are produced all year long using selected meats coming from few local butchers who closely follows the pigs fatten during the last year of the animal life.
We distinguish ourself for the high temperature working processes that are made following the ancient local traditions, that is to say when the pork has just been butchered its meat is still very soft.
The Musetto is the pride of Salumificio Lovison.
It is typically Friulian, worked at high temperatures, it is produced using the cheek, the tongue,the shin, the face, the pork rind and its muscles.
After being milled and kneaded, some spices are added to the meat, following Lovison's recipe which has been passed down over many generations and comprehends the use of cinnamon, coriander, nutmeg, cloves and pepper. After 12 hours in the dry cellar and 7 days in the seasoning canteen, the musette is ready for being put under cold water, boil 3 hours without flats or addition of salt, and served with some cornmeal mush.
It is a great cold cut, typical and rustic at sight , with a big grain paste and endowed with the perfect viscosity, its taste is spiced and sweet, used by the most famous Italian chefs like Cracco who made it famous with exclusive recipes.
Very few preservatives are used.
Main ingredients: Pork meat, salt, pepper, natural aromas, nutmeg, cloves.

Manufacturer: Salumificio Lovison

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Since 1903 we process high quality fresh selected pork meats coming from Friulian breedings with passion

Since 1903 we process high quality fresh selected pork meats coming from Friulian breedings with passion
The four generations experience and the love for the well done things, are the unique ingredients that make the cold cuts producer Lovison the reference point for the Friulian cold cuts. The musetto is a rustic and delicious cold cut, with a big grain paste and endowed with a great softness, both a sweet and spicy taste, used by the most famous Italian chefs , among which Carlo Cracco, in their recipes. The sausage: for its production the meat used are the ossocollo, the shoulder and the belly, which are processed at high temperature immediately after the butchering and flavored with species. The product is then tied by hand and dried in cellars for 12 hours. The soppressa is made season with some species for 8 months in the wine cellars. The result is a product with mid grain and a taste balanced between thigh and belly following the tradition. The knife tip made salami is made up only with meat processed at hot temperature than seasoned with a mix of selected spices. The substantial difference that distinguish this product from the others is the cutting of the meat made by hand by the butchers in cubes of 2 centimeters. After the salami are tied by hand are put in drying wine cellars for 3 days.

ARTICOLO- 26/09/2017 - ( Network O.I.P. )

Salumificio Lovison: high quality standards

Salumificio Lovison: high quality standards
After a hundred years long history the Lovison's products still haven't lost their craftsmanship and traditional tastes, they continue to be an important testament of a simple but rich in flavors and colors cuisine. The Musetto, apparently a cotechino (gelatinous pork sausage in a natural casing) but actually a cold cut, is the result of a careful selection of meat coming from cheeks, throat fat and pork rind. This product was born in 1903 in Spilimbergo. Apart from the Musetto, the Salumificio Lovison produces also many other cold cuts, like the sausage, the salami also in the knife-tip made version and the soppressa. The great Chef Carlo Cracco has transformed the musetto Lovison in a stuffing for his restaurant ravioli. Ravioli stuffed with musetto Lovison with vegetables mustard. Ingredienti for the pasta: 1kg of 00 type flour 8 egg yolks 1 full egg 20g of extra virgin olive oil For the stuffing: 200g of Musette lovison 80g of Savoy cabbage mash tun Make the 200g of stew Savoy cabbage browning with 50g of onion, then pour them with water and salt and cook them for 1 hour at least. Blend them in the mixer adding the musetto Lovison, season with salt and black pepper. For the mustard (80g) 80g of celery julienne cut With the flour, eggs, oil and salt make an italian fresh pasta. Pat the dough, put in some stuffing and give it the "cappelletto" shape. Cook the ravioli for 3 minutes in boiling salted water. Put them on a soup plate together with the vegetable mustard and the celery.

ARTICOLO- 13/02/2017 - ( Network O.I.P. )


Musetto - 500 gr.
8.80 €
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A pallet of 40 kg (or more) of different products at attractive prices with special price.

Musetto - 500 gr.
7.00 €

As we've just told you about our Christmas products and special Christmas boxes, so we're giving you one of the most famous and typical Italian Christmas recipes: the cotechino with lentils. In this case we're using the Musetto - Salumificio Lovison, which is a very special kind of cotechino famous among all the Italian gastronomy passionates and chefs. Many things makes this product different from the average cotechino, from the meat which come from 100% Friulian porks bred without GMO animal feeds , to the part of the pork used (cheeks, throat, shin and rind) and the secret mixture of spices which make it both tasty and delicate. Ingredients: Musetto - Salumificio Lovison, Black lentils Sicily - Azienda Agricola Agrirape, onion, carrot, celery, vegetable broth, Organic extra virgin olive oil - Adamo, bay leaf, salt, pepper. First, starting from cold water, make the musetto boiling for 3 hours. Meanwhile chop the onion, carrot and celery, put them in a wide frying pan with some evo oil and make them stir fry adding the lentils, covering all with vegetable broth and make it cook for 1 hour and a half adding a bay leaf. When the lentils will be ready season with salt and pepper, cut the musetto into slices and put them in the pan with the lentils.
Fotografia caricata da OIP
06/12/2017 12:11:46
Musetto - Salumificio Lovison is the exclusive product by Lovison Friulian agricultural company, this specialty was invented 110 years ago by the company's founder Agostino Lovison. But the reason that distinguish theirs from other great quality producers's too is the use of the noble parts of the pork head from only Friulian pork meat bred using ogm free animal feeds and a secret mixture of spices among which cinnamon,coriander,nutmeg,cloves and pepper. The great Italian 2 michelin stars awarded chef Carlo Cracco has introduced a recipe with the Musetto Lovison in his restaurant menù: Ravioli stuffed with Musetto with vegetable mostarda. Ingredients: For the pasta: 1 kg of 00 flour, 8 egg yolks, 1 whole egg, 20g of Italian extra virgin olive oil For the stuffing: 200g of Musetto Lovison, 80g of stewed savoy mash (make the savoy brownish with 50g of onion, pour with some water and salt, cook fro 1 hour at least. blend with the mixer adding the Musetto Lovison, season with salt and pepper. For the mostarda: 80g of vegetables mostarda (cut into pieces), 80g of celeriac julienne cut. With the flour, eggs, evo oil and salt make an Italian fresh pasta. Roll out the dough, put some stuffing and give the cappelletto shape. Cook the ravioli for 3 minutes in boiling salted water and then stir fry with some calf juice. Put in the plate together with mostarda, celeriac and serve it.
Fotografia caricata da OIP
26/05/2017 11:57:58

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