Salumificio Lovison was founded in 1903 when Agostino Lovison opened a small butcher shop in Spilimbergo, in the province of Pordenone. Today, the company is managed by Matteo Bettiol, who has taken on the responsibility of preserving and continuing the long Norcino tradition of the Lovison family. Norcinos are traditional Italian pork processors, specializing in cured meats and sausages. Lovison uses exclusively fresh, domestic, GMO-free pork, coming from carefully selected farms in the Friuli Venezia Giulia region. These farms follow a feeding protocol developed in collaboration with Lovison, guaranteeing animal welfare and high quality meat. The pigs are slaughtered only when they are at least 11 months old and weigh at least 180 kg, which guarantees a fuller and more mature texture of the meat. One of the company's key operating principles is speed: just two hours pass from slaughter to the start of meat processing. This method preserves the meat's even texture and quality. Carefully selected spices are added to the meat using secret family recipes, then it is salted and carefully bound - completely by hand. This is how Lovison's unique and traditional meat products are created.