Salumificio Lovison – Small Nose Meat Lovison – Artisan Cured Meat – Prode of Salumificio Lovison – 600 g – Avvenice

$21.96

Salumificio Lovison – Charcuterie Artisans since 1903 – Flavors of Our Territory

Since 1903 we have been dedicating all our passion to processing top quality fresh pork, taken exclusively from the breeders we carefully select in the Friuli Venezia Giulia region. The experience that has been built up over four generations, our firmly entrenched traditions and our love for things well made are the unique ingredients that make Lovison the landmark for all Friuli deli-meats. The meat we use comes exclusively from pigs that are born in the Friuli Venezia Giulia region within an area of 20 km from our company, which are raised and butchered according to our strict traditions.

Salumificio Lovison – Musetto Piccolo Lovison – Artisanal cured meats – Pride of the Salumificio Lovison

Hot-worked, it is produced using the cheek, tongue, shin, muzzle, rind and all the small muscles. Once the meats have been minced and kneaded, the spices are added according to the Lovison recipe handed down for generations which involves the use of coriander, nutmeg, cloves and pepper. After 12 hours in the drying cell and 7 days in the maturing cellar, the Musetto is ready to be cooked and eaten. The dough is medium grained with perfect stickiness and a sweet and spicy flavour.

Ingredients

Pork

Spices

Coriander, Nutmeg, Cloves, Pepper

Weight

200 g /pc

Cooking Time

3.30 hours

Cooking

Consume after cooking

Packaging

Vacuum pack of 3 pcs

Musetto – Lovison’s Pride

Friulan Musetto is produced only with Italian meat. Processed just after slaughtering by using jowl, tongue, shank, muzzle, rind and all small muscles. Once minced and kneaded the meat is blended with spices as per Lovison’s recipe, passed on by generations, which includes cinnamon, coriander, nutmeg, cloves and pepper.

12 hours in a drying cell, 7 days in aging cellar. The Musetto has to be cooked for 3 hours to be ready to eat. Big grain, sweet and spice taste .

Raw Material

Italian pork meat.

Aspect

It is light, dry to the touch, not too fat.

Taste

Sweet, slightly softer and light of similar products.

Aging

Not necessary.

Producer

Salumificio Lovison – Spilimbergo del Friuli (PN).

Selected Why

When we met Stefano and his father Agostino we had been pleasantly impressed by professionalism they put in the meat processing, the passion they put in the their work, the transparency and more over by their passion. The choice of working the meat of the pigs bred at 20km from the production facility just after the slaughtering, is a choice that we really liked because it is close to the tradition of our farmers who breed the pig and immediately process its meat.