- 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.
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
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.