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.
The natural environment is the Montagnola Senese, a hill zone at 250-300 meters of height. These hills covered by immense holm oak wood, an unlimited source of acorns, offer an ideal situation in the undergrowth for the gazing of these free range bred pigs.
The gazing breeding based on food as acorns, tubers, roots gives these porks meat its unique taste and characteristics.
Positive effects on saltiness and tastiness, the meat is more red and tasty than the other pork meats.
The meats have better organoleptic qualities thanks to the higher concentration of unsaturated acid fats, particularly the Omega 3 and Omega 6 series.
Its lard is richer in oleic acid polyunsaturated acts fats compared to the traditional ones.
The fat is less consistent and more fluid, so more pleasant at the palate, this allows the cold cuts obtained to have a faster spread of the aromas used for spicing it, assuring the product optimal aromatic characteristics.
The care for the details and the aging phases, the passion for an ancient work made up of ancient traditions handed down through generations, the balance of the perfumes and tastes of a rich and generous land.
The quality and the attention in the choice of the raw material: this is the secret that makes the Prosciutto di Parma one of the most well known and appreciated products throughout the world.
Nor preservatives or chemical additives are used, so the result is a tasty and completely natural product. To these ingredients only the skills of the seasoning masters and the dry but delicate air of the Parma hills are added.
The uniqueness of this territory is having ideal climatic conditions for the natural seasoning that will give that unmistakable sweetness and taste to the Prosciutto di Parma,a DOP certified product controlled very strictly.
The Prosciutto di Parma confirms a very easy to digest product, ideal fro children, athletes and elders thanks to the content of high quality proteins and the natural proteolysis that occurs during the aging.
The Bresaola Punta d’Anca (hip tip) is an highly selected product. The hip tip is the most precious part of the cow’s thigh, which is dry seasoned with salt, black pepper, garlic, cinnamon and cloves for almost 2 weeks. Then the seasoning for one to three months depending on the size.
The Bresaola is a very nutrient cold cut, the aroma is the typical of the aged and seasoned meat, the color a uniform bright red. Great cut into thin slices and seasoned with evo oil and a little lemon juice.
The Alebardi family praise the title of the most ancient butcher shop of the whole Lombardy, maintaining the specialization of the butchery.
Butcher shop Alebardi selects its own Piedmontese Fassona cows (only females), breeding them through natural non-intensive methods, in the countries of Brescia.
Growing them with family passed down recipes, allows to obtain succulent and genuine meats, with a very low quantity of fats. The butchering is made in the own butcher shop.
Apart from the meats, the butcher shop propose a selection of the local traditional products, derived directly from Italian porks butchered by the Alebardi.
OIP S.R.L. The largest boutique for ITALIAN quality food at a fair price.
MAGAZZINO DI SPEDIZIONE: Via Nicolò Copernico 5/7 - 25020 Flero ( BS )
C.F./P.IVA/Reg. Impr. Brescia: 03443730985 - REA: BS 534780 - Capitale Sociale Euro 80.400,00