Lovison is the artisanal butcher (“Salumificio” in Italian) of Spilimbergo.

In 1903, Agostino Lovison opened the first delicatessen shop in piazza Borgolucido in Spilimbergo.
Tradition and passion have been handed down from father to son and in 1974 the doors of the current production opened. This was the result of the drive and determination of Pietro Lovison, who still is the soul of the company.

The Lovison method, refined in over a century of work, is based on the real culture of the pig, which entails: quality of the raw material, control of the supply chain, production a caldo (while the meat is still warm). A few hours after slaughter the meats are processed and bagged, and salted as required - the taste of the meat should only be enhanced. The focus is always on the details.

The excellence, to which Lovison aspires, is marked by the perfect repetition of ancient gestures - many steps of the process are still made by hand today.

Time is an ally - the products dry and mature with times dictated by the product itself and not by the market.

Experience supports every choice - the seasoning cells have the right characteristics to season the product as it should with constant temperature control and by using ground gravel and a wooden structure.

The resulting products are the result of experience, manual skills, technology and entrepreneurial vision.

Lovison cured meats bring people together, they are genuine in their flavors.

Lovison classic products: Salame Friulano, Salame Punta di Coltello (the meats are cut with a knife into small pieces), the Sopressa, the Ossocollo, the Sausage and the famous Musetto Lovison, so called for the first time, according to everyone, by Pietro Lovison, for us Pierutti.