Experience and Tradition
Lovison is quality. The family over the years has remained faithful to the most authentic culture of the pig (a limited production that doesn't give up on quality). The farms are followed directly, so that the quality of the meat is guaranteed. The meats are processed 'a caldo' (within two hours of slaughter), to obtain a homogeneous mixture. The products are flavoured just enough, with salt and pepper, or where needed, with the addition of selected spices: the taste of Lovison meats should only be enhanced.
The cured meats are still tied by hand with raw linen twine, as per tradition, under the expert eyes of our butchers. The drying and curing processes follow the natural times, dictated by the products themselves. This is the Lovison production method.
Our Story
Pietro ("Pierutti") Lovison tells how it all began:
"My grandfather Agostino opened the first delicatessen shop in Piazza Borgolucido in Spilimbergo in 1903. It is in the center of the town that the story of our family begins, a story that has been passed down to my father and from my father to me. I was 10 years old just out of primary school, when I started to work (it used to be like this, not everyone went to university). Today the production is no longer in the Piazza, but on land 1 km from the center, a gift of my father-in-law. It was 1974 when the current factory was opened to the public for the first time.
Yesterday like today my grandfather's teachings dictate the production rules ".
Quality and environment.
Only selected pigs are used, born and raised in Friuli-Venezia Giulia respecting the animal welfare, with a diet rich in cereals.
The meats are processed 'a caldo' (a few hours from slaughter), ensuring the highest quality of the product.
Our Butchers.
Agostino Lovison in 1903 opened the doors of a small delicatessen shop in the medieval village of Spilimbergo. There begins the adventure of a family united by the passion for the butcher profession: a tradition that in Friuli is a real art, which is handed down and learned through decades of daily work, to the point of mastering all its secrets.
Even today, the pivot around which the Lovison ecosystem revolves is the pork butcher: the one who treats, processes and transforms pork.
Thanks to this role, Lovison can call itself an artisanal production: a production with a strong appeal to tradition and quality, that innovates and develops the knowledge acquired to strive for excellence and trains young people and passes on local traditions.
Excellence is the result of experience. Experience that Salumificio Lovison has been cultivating for over a century.
The most popular Lovison products:
Salame Friulano and Punta di Coltello Lovison
The Salame Friulano (Friulian salami) is the protagonist of the food culture of Friuli-Venezia Giulia.
It never fails on the table, accompanied by a glass of good wine.
Prepared by Lovison according to tradition in the version with minced meat but also in the exclusive version Punta di Coltello (cut by hand with the knife).
Always appreciated for the quality of the meat, the balanced flavours and the softness, for over a hundred years Lovison salami has brought the true flavours of the tradition.
SALAME FRIULANO
Friulian tradition
The parts of the ossocollo, the shoulder, the bacon are used with a mixture of selected spices. They are processed a caldo (a few hours after slaughter), minced, kneaded, bagged and tied by hand. The result is a medium-grain product, bright in colour, with a marked flavour with spicy tones and a pleasant aftertaste of wine and pepper.
SALAME PUNTA DI COLTELLO
Exclusive salami from Salumificio Lovison
Only and exclusively processed meat from the rib is used a caldo (a few hours after slaughter) then seasoned with a mixture of selected spices. The main difference that distinguishes this product is that the meat is cut into small pieces by hand with the knife. The result is a thick-grain product, with a very bright color, and an intense flavour.
Sopressa Lovison
Lovison Sausages
Homogeneous to the right point, the doughs of Lovison Sausages are flavoured according to original recipes that give them an unmistakable spicy scent, without using thickeners (such as flour) or dyes, which is why Lovison Sausages have clear and natural tones.
They are then stuffed with natural casings, tied by hand with raw linen twine and then sent to the drying process. Only after the optimal cycle is completed, the product achieves the desired result.
Lovison Sausages are available in classic and slim version, and you can also buy the dough.
Musetto Lovison
Salumificio Lovison is the first cured meat factory to use the term Musetto (or Musèt in Friulian).
The meats of the muzzle are processed a caldo (a few hours after slaughter). Once minced and kneaded, spices are added according to the Lovison's recipe handed down for generations, which involves the use of: cinnamon, coriander, nutmeg, cloves and pepper.
The mince is of thick-grain with perfect stickiness, and a sweet and spicy flavour.
MUSETTO LOVISON
Making Salumificio Lovison proud
It is produced using the cheek, tongue, shin, snout, rind and all the small muscles. Once the meats are minced and kneaded, spices are added according to the Lovison recipe handed down for generations which involves the use of coriander, nutmeg, cloves and pepper. It is a medium grain mince perfectly sticky with a spicy and sweet flavour.
Also available PRECOOKED.
ALL LOVISON PRODUCTS:
Salame, Salame Punta di Coltello, Sopressa, Sopressa Punta di Coltello, Sausages, Thin Sausages, Spicy Sausages, Musetto, Precooked Musetto, Lardo, Ossocollo, Bacon, Raw Ham, Cooked Ham
Lovison cured meats are produced in Friuli-Venezia Giulia and are Gluten Free
Location
Come visit us.
ADDRESS
Via Ugo Foscolo N. 18
33097 Spilimbergo (PN)
Italy
Phone: +39 0427 2068
OPENING TIME
Tuesday, Thursday and Friday: 8:00 - 12:00 | 14:00 - 17:30
Saturday: 8:00 - 12:00
Monday, Wednesday and Sunday: CLOSED