Favola is the one and only mortadella of the world stuffed and cooked in the natural pork rind.
Its dough is made up only by careful selected pork meats, the finest ones, that can give a natural pink color.
Moreover the fat parts come exclusively from the throat, both for its hardness and its gustative characteristics, finer than fat coming from other parts.
Among the other ingredients it is to point out the acacia honey, that contributes exalting a full taste.
A gluteen-free product and with a low content of fats, as a consequence easy to digest and light, without any poliphosphates and milk derivatives, no glutamate and NON GMO.
The four generations experience and the love for the well done things, are the unique ingredients that make the cold cuts producer Lovison the reference point for the Friulian cold cuts.
The musetto is a rustic and delicious cold cut, with a big grain paste and endowed with a great softness, both a sweet and spicy taste, used by the most famous Italian chefs , among which Carlo Cracco, in their recipes.
The sausage: for its production the meat used are the ossocollo, the shoulder and the belly, which are processed at high temperature immediately after the butchering and flavored with species. The product is then tied by hand and dried in cellars for 12 hours.
The soppressa is made season with some species for 8 months in the wine cellars.
The result is a product with mid grain and a taste balanced between thigh and belly following the tradition.
The knife tip made salami is made up only with meat processed at hot temperature than seasoned with a mix of selected spices. The substantial difference that distinguish this product from the others is the cutting of the meat made by hand by the butchers in cubes of 2 centimeters. After the salami are tied by hand are put in drying wine cellars for 3 days.
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.
Macelleria Mastra Alebardi produces its own Bresaola exclusively with Piedmontese Fassona beef selected and bred directly by them.
The characteristics of the raw materials first are discovered in the taste and colour, the processing of meat is executed with the highest care respecting the traditional techniques, exalting the quality of a meat poor in fats but rich in iron.
The slice has a red intense colour, the diameter is a bit longer than the classic bresaola because we're talking about quite big animals, which is the Piedmontese Fassona bred in Italy.
The characteristic taste of meat is predominant with a light spiced aroma, creating a unique taste.
With this cold cut you can prepare outstanding recipes, from starters to first dishes and main courses, without forgetting quick treats.
The Bresaola carpaccio (raw meat sliced thinly) with arugula is a easy, light an quick to prepare main course.
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.
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