Seasoned cured meats are a true gastronomic heritage of Friuli Venezia Giulia. The variety of products derives from a butchery tradition that has managed to maintain high quality and respect for the raw material .

Each area, and sometimes even each country, has its own traditional recipe. Salami , sopresse and speck are some of the typical cured meats of our region. But there are also unique local specialties such as pitina , with pork and game, or particular preparations such as brusadule.

The cold cuts platter in Friuli is rich and varied, perfect for an aperitif in company accompanied by excellent regional wines .