Since 1903 the Lovison family treats high quality fresh pork meat coming from Friulian breeding farms with care and passion.
The 4 years generations experience and the love for well done products are unique ingredients that make Salumificio Lovison an authority among the Friulan cold cuts.
The meat comes only from pigs which were bred in Friuli Venezia Giulia and they're butchered within 20 kms from the company following the tradition.
The pigs are bred respecting the wellbeing regulations of the animals through a diet that exclusively comprehends OGM Free cereals and vegetables.
The meat is exclusively hot worked within 2 hours after the butchering, adding different spices to each cut according to our exclusive recipes.
The drying and the aging follow too the traditional Friulan modalities enriched by our 100 years long experience.
The taste of the Lovison cold cuts was born from an unique tradition which is based on the manual skill of an ancient art an the passion of those who still love artisanal way of working.

It is an exclusive product by Salumificio Lovison. To produce the knife tip salami the only part used is the hot worked crust meat which is seasoned with a mixture of selected spices.
The significant difference that distinguish this product from the others is the hand cutting of the meat in small pieces by the pork butchers so to form some meat little cubes of nearly 2 cms.
The salami is then put in the drying cellar where it will stops for about 3 days, after that it will pass at least 3 months in aging canteens before the marketing promotion.
the result of this particular working processes is a big-grain product, lively colored with an intense taste given by the aging and the rough piebald marking that exalts the meat.

Questions and reviews Salame - Salumificio Lovison