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.
These sausages are made from the meat of an indigenous breed of pigs, the so-called Cinta Senese. The meat of these pigs is much tastier than of the other races, as in the rearing and feeding of these animals, great emphasis is placed on high-quality forage.
It 's the " Prague Ham " known for excellence in the city of Trieste which comes from Central European culinary tradition. It is obtained by processing heavy foreign thighs carefully selected. This Prague with bone is delicately flavored and lightly smoked with beech wood that gives it a nice and unmistakable flavor. The product must be sliced by hand into the vice.
The Salumificio Sfreddo from Trieste, since its foundation, has had as its main objective the reaching of the Total Quality.
In 1999 the company has obtained the DNV certification for the quality system ISO 9001\2008. The company is particularly careful to food intolerances. Besides the traditional "Cotti all'Italiana" line, Salumificio Sfreddo offers a series of "marked spike" products guaranteed by the AIC ( Italian Celiacs Association), and certified as a STP product as a smoked specialty without any allergen as the monosodium glutamate, caseinatum, lactose and milk derivatives. This approach answers both the requests of the national and the international market, particularly interested in a wise gamma of food products which can satisfy the most different and demanding tastes.
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