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.

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 ".                                                                                                          

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 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.

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.

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.