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Soppressa 8 mesi stagionatura - Salumificio Lovison


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Soppressa 8 mesi stagionatura - Salumificio Lovison


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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.

The Soppressa (headcheese) is made aging for a long period of 8 months at least in the cellars.
The result is a mid-grain product with a balanced taste between thigh and bacon according to the tradition. The shape is the classic Friulian.
Its taste is sweet and delicate, lightly spiced with intense aromas which wind up the palate

Main Ingredients: Pork Meat, salt, spices and natural aromas.

Manufacturer: Salumificio Lovison


Salumificio Lovison: high quality standards
After a hundred years long history the Lovison's products still haven't lost their craftsmanship and traditional tastes, they continue to be an important testament of a simple but rich in flavors and colors cuisine. The Musetto, apparently a cotechino (gelatinous pork sausage in a natural casing) but actually a cold cut, is the result of a careful selection of meat coming from cheeks, throat fat and pork rind. This product was born in 1903 in Spilimbergo. Apart from the Musetto, the Salumificio Lovison produces also many other cold cuts, like the sausage, the salami also in the knife-tip made version and the soppressa. The great Chef Carlo Cracco has transformed the musetto Lovison in a stuffing for his restaurant ravioli. Ravioli stuffed with musetto Lovison with vegetables mustard. Ingredienti for the pasta: 1kg of 00 type flour 8 egg yolks 1 full egg 20g of extra virgin olive oil For the stuffing: 200g of Musette lovison 80g of Savoy cabbage mash tun Make the 200g of stew Savoy cabbage browning with 50g of onion, then pour them with water and salt and cook them for 1 hour at least. Blend them in the mixer adding the musetto Lovison, season with salt and black pepper. For the mustard (80g) 80g of celery julienne cut With the flour, eggs, oil and salt make an italian fresh pasta. Pat the dough, put in some stuffing and give it the "cappelletto" shape. Cook the ravioli for 3 minutes in boiling salted water. Put them on a soup plate together with the vegetable mustard and the celery.
Articolo - 01/12/2018 - http://www.onlyitalianproducts.us/ ( Network O.I.P. )



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