Other Seasoned Cured Meats

Other Seasoned Cured Meats

Each slice a discovery

The variety of cured meats in Friuli Venezia Giulia is so rich that it would be impossible to taste even just one of each type of cured meat on a single platter.

In the regional tradition, cured meats such as salami and soppressa dominate, but there are many other high-quality pork cured meats to discover. The two most prized are certainly lard and bacon , perfect in purity but also excellent as ingredients in the kitchen for fillings and delicious sauces.

 

The neck bone and the breech are the tastiest, distinguished by an intense aroma and a soft and succulent slice .

Salami

The Friulian cured meat par excellence, delicate and tasty.

Soppressa

The queen of cured meats , fine cuts and unmistakable flavour.

Bacon

The most delicious slice of the Friulian cutting board.

Pitina

The smoked meatball from Val Tramontina.

Brusadule

Typical Friulian recipe , seasoned pork loin.

Speck

Strong taste and intense aroma, the typical mountain salami .

Seasoned cured meats

Seasoned cured meats are a true gastronomic heritage of Friuli Venezia Giulia.

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